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| Second Courses |
Second Courses
Seared tuna in balsamic
sauce
Cuttlefish in their ink
alla Buranella
Masorin (wild duck) alla
buranella
Venetian Liver
Scampi and baby artichokes
in tocio (in sauce)
Sea bass al cartoccio
(in a paper case)
John Dory fillets with
aromatic herbs
Associazione
dei Ristoranti della Buona Accoglienza
www.veneziaristoranti.it - info@veneziaristoranti.it - site map
www.veneziaristoranti.it - info@veneziaristoranti.it - site map