HOTEL RIVIERA RECIPE BOOK
MEAT SECOND COURSES

Arista all’Arancia:
pork loin, fresh oranges, rosemary

Braised Veal:
pork loin, fresh oranges, rosemary

Escalope alla Capricciosa:
veal slice, mozzarella, mushrooms, artichokes

Grilled Chicken Breast:
Italian class A chicken breast, rosemary, lemon

Chicken Escalope with Taggiasca Olives:
chicken breast, Taggiasca olives, Asiago cheese

Omelette Crescenza and Rocket:
eggs, crescenza or stracchino, chopped fresh rocket

Omelette Crescenza and Cooked Ham:
eggs, crescenza or stracchino, natural cooked ham without preservatives

Cordon Bleu:
Italian pork slice, cheddar, ham, breadcrumbs (baked)

Paillard al Marsala:
veal slice, Sicilian Marsala DOC, edible flowers

Veal Stew:
veal morsels, potatoes, celery, carrots, parsley

Roast Beef:
veal topside, with fresh vegetable sauce

Vitel Tonné:
veal topside with tuna sauce, capers, pickles, yogurt-based mayonnaise

Rabbit Marchigiana:
fresh rabbit broken up with green and black olives, sage, basil, thyme, fresh cherry tomatoes

Roast Veal:
veal rose, rosemary, apple

Carne alla Pizzaiola:
veal slice with green olive sauce, black olives, fresh tomatoes, celery, carrots

Turkey Breast in the Oven:
sliced ​​turkey breast with carrot sauce, celery, pear, rosemary

Parma Ham and Fior di Lattte

Veal Rib Eye:
veal steak grilled

Sliced ​​Beef with Rocket and Parmesan Shavings:
grilled slice of beef with rocket leaves and parmesan shavings

Mixed Roast Meat:
rabbit, local rooster, guinea fowl cooked in foil, mutton skewers (sheep meat), fried cream, olive stuffed with Ascoli style meat, breaded and fried

Veal Stew:
veal, carrots, celery, tomato, onion, parsley

FISH SECOND COURSES

Cod in Green Sauce:
boneless cod, with parsley sauce, tuna and pickles

John Dory Cacciatora:
john dory, fresh tomato, green olives, rosemary

Fish Soup (without thorns):
cuttlefish, dogfish, monkfish, skate, green tomato, onion, apple vinegar

Salmon with Herbs (without thorns):
slice of fresh boneless salmon, basil, sage, rosemary, thyme

Fried Adriatic:
cod, red mullet, busbane, anchovies, calamari, shrimp, 00 flour

Sea Bass Fillet with Lemon:
boneless sea bass, lemon juice and lemon zest

Grilled Sole and Shrimp:
sole, shrimp, breadcrumbs, rosemary

Baked Monkfish:
headless monkfish, cherry tomatoes, rosemary

Sea Bream in Foil:
sea bream, lemon, pink salt

Turbot in White Wine:
turbot, sliced ​​potatoes, white wine

Medeotte-style Umbrine:
boneless umbrine, fresh tomato, capers, onion, carrot, celery

Fried Calamari and Shrimp:
calamari, red shrimp, 00 flour

Grilled Swordfish:
slice of swordfish with vinaigrette, lemon, oil, salt

Sea bass all’Acquapazza:
whole sea bass, black olives from Gaeta, red cherry tomatoes, parsley, water

Fish skewers:
squid, red prawn, breadcrumbs, salt, pepper

Crab crab:
Spinned crab, orange mayonnaise, orange, lemon