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Hors d’oeuvres of the chef, Sturgeon with olive oil and lemon, Smoked salmon, Cocktail of prawns Little snow-with, Dried meat from Valtellina Valley, Raw meat with shaved Parmigiano-cheese, Ham from Parma with melon, Seafood salad, Fish-carpaccio raw shaved, Mixed salad of the season, Warm mix-vegetables, Code langouste with oil, lemon, Salad with artichokes, asparagus, raw ham, parmigian cheese, Artichokes Roman Art Style.
Spaghetti Sicily art, Spaghetti with spicy tomatoes sauce, Spaghetti with meat sauce, Spaghetti with mussels/clams voracious, Spaghetti with beef filet and curry “Pedro”, Linguine with code langouste, Noodles with truffle and mushrooms, Farinaceous with aubergines, Farinaceous with artichokes or courgettes, Gnocchi with 4 different cheeses, Ravioli with spinach and cheese, Three different noodles (2 pers.), Risotto Milano style or with parmesan cheese, Risotto with truffle and mushrooms, Risotto or linguine with seafoods, Lasagne of the Chef.
Mussels and clams Marinara style, Perch fillet, Sole as desired, Large prawns of the chef, Seawolf with tomato sauce, Seawolf cooked in the over.
Thin beef, Filet beef “Madagascar”, Filet beef “Strogonoff, Filet beef Rossini Style, Thin veal steak, Veal steak roman style, Veal steak Matteo style with cheese and raw ham, Veal steak with cheese and egg and crumb, Veal steak with Portwine sauce, Veal steak with truffle and mushrooms, Veal steak with artichokes, Rack of lamb
Panna cotta, Creme caramel, Mousse Cioccolato Bianco e Fragole, Tiramisù, Tartufo al Cioccolato, Torta della casa, Meneghina calda con gelato, Frutti di Bosco, Ananas fresco, Fragole fresche, Melone al porto, Macedonia di frutta fresca, Banana Split, Coppa gelato con fragola