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Per favore traduci per me in italiano OVERTURE FRESH CRAB IN OIL AND LEMON MIXED RAW FISH FINELY TUNA SLICED FISH WITH ROCKET SALAD AND CAPERS WARM SHELL FISH IN TOMATO SAUCE OCTOPUS AND POTATOES IN OIL AND LEMON SAUCE* GRATINATED SCALLOPS SHRIMPS WITH ROCKET SALAD AND ARTICHOKES BABY OCTOPUS IN TOMATO SAUCE PRAWN COCKTAIL TOMATOES ROCKET SALAD AND TUNA FISH EGGS SIX OYSTERS "FINE-CLAIRE" SMOKED SALMON PUNTARELLE SALAD WITH MOZZARELLA AND ANCHOVIES BUFALA MOZZARELLA WITH TOMATOES AND BASIL WILD DUCK PATE' RAW HAM WITH MELON MIXED "BOEUCC" CRUSTING PASTA AND SOUP RAVIOLINI WITH LOBSTER AND SCAMPI SPAGHETTI WITH CLAMS LINGUINE WITH RED MULLED FISH TOMATOES AND CAPERS FRESH TUNA FISH TAGLIOLINI AND ARTICHOKES MEAT TORTELLINI IN CREAM AND HAM SAUCE FRESH NOODLES WITH MEAT RAGOUT BUCATINI ALL'AMATRICIANA DUMPLINGS WITH TOMATOES AND BASIL RISOTTINO "MILANESE STYLE" MACCHERONCINI ALLA CARBONARA VEGETABLES SOUP FRENCH ONION SOUP FISH GRILLED SOLE GRILLED MONK FISH FRIED SCAMPI AND SQUID GRILLED CUTTLE FISH GRILLED GIANT PRAWNS* MIXED GRILLED FISH FOR TWO BREAM OR SEA-BASS WITH SHELL FISH BAKED PAPER FOR TWO SALMON STEAK WITH GREEN PEPPERCORNS SWORD FISH IN WHITE WINE AND CAPERS SAUCE TODAY'S SPECIALITY BAKED SEA-BASS WITH POTATOES AND ARTICHOKES BOILED LOBSTER WITH MAJONNAISE OR "CATALANA STYLE" TUNA FISH TARTARE GRILLED FILLETS OF JHON DORY WITH ZUCCHINI                       CURRIED SCAMPI WITH PILAFF RICE POTATOES AND ARTICHOKES IN CASSEROLE FILLET OF BEEF TARTARE FILLET OF VEAL WITH PARMESAN AND ASPARAGUS FRIED BRAINS WITH ZUCCHINI FLOWERS MILANESE RISOTTO WITH SHIN OF VEAL (OSSOBUCO) GOAT CHOP "MILANESE STYLE" WITH ARTICHOKES FINELY SLICE BEEF WITH PARMESAN AND ARTICHOKES BISMARCK ASPARAGUS WITH EGGS MEAT SHREDDED BEEF WITH ROCKET SALAD THINLY VEAL KIDNEY VEAL CHOP ALLA MILANESE ROLLED VEAL WITH HAM AND SAGE ("SALTIMBOCCA") GRILLED "FIORENTINA" STEAK FOR TWO CHATEAUBRIAND ENRICO IV WITH SAUCE BEARNAISE FOR TWO ROBESPIERRE FOR TWO BAKED OR WITH PEPPERS AND TOMATOES BEEF FILLET "BOEUCC" OR "WORONOFF" STEWED FILLET BEEF WITH PORCINI MUSHROOMS VEAL ESCALOPES WITH PORCINI MUSHROOMS GRILLED VEAL PAILLARD VEAL CHOP TO TASTE VEGETABLES GREEN OR MIXED SEASON SALAD TUSCAN BEANS WITH OIL - SPINACH IN BUTTER GRILLED TREVISAN SALAD - MIXED COOKED VEGETABLES DESSERT FRUITS SWEETS CAKE AND TART TROLLEY CHESTNUT ICE-CREAM WITH RECIOTO DI SOAVE ZABAGLIONE LEMON OR GREEN APPLE SORBET Specialità stagionali - 300 Anni - Ristorante - Storia - Ospiti - Galleria