with French dressing, fresh champignons, olives and Grana Padano flakes
with citrus dressing, capers, olives and rocket
olives and vinaigrette sauce
with vegetables, crispy lettuce and delicate yogurt-garlic dressing
with buttermilk, smoked bacon and boletus mushroom flakes
with roasted almonds and dried tomatoes
served with fried sweet potatoes, fresh salads and herbal sauce
with remoulade sauce served with roasted potatoes and stir-fry vegetables
with seasonal additions and boletus sauce
with a creamy Gorgonzola sauce, served on rice with spinach and sun-dried tomatoes
served with ginger and pear sauce with golden gnocchi and glazed beetroots
served with oyster mushroom and leek sauce, potatoes with herbs and fried broccoli with cashew nuts
with baked potatoes and white stewed cabbage
served with potato chips and carrots
dipped in honey and red wine, served with ice cream
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