with French dressing, fresh champignons, olives and Grana Padano flakes
with buttermilk, smoked bacon and boletus mushroom flakes
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
with baked potatoes and white stewed cabbage
dipped in honey and red wine, served with ice cream
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