{"id":660,"date":"2025-02-12T20:49:35","date_gmt":"2025-02-12T20:49:35","guid":{"rendered":"https:\/\/www.hotelrivierasanbenedetto.it\/en\/?page_id=660"},"modified":"2025-02-12T20:49:38","modified_gmt":"2025-02-12T20:49:38","slug":"second-course-menu","status":"publish","type":"page","link":"https:\/\/www.hotelrivierasanbenedetto.it\/en\/second-course-menu","title":{"rendered":"Second Course Menu"},"content":{"rendered":"\n

HOTEL RIVIERA RECIPE BOOK
MEAT SECOND COURSES<\/strong><\/p>\n\n\n\n

Arista all’Arancia:<\/strong>
pork loin, fresh oranges, rosemary<\/p>\n\n\n\n

Braised Veal:<\/strong>
pork loin, fresh oranges, rosemary<\/p>\n\n\n\n

Escalope alla Capricciosa:<\/strong>
veal slice, mozzarella, mushrooms, artichokes<\/p>\n\n\n\n

Grilled Chicken Breast:<\/strong>
Italian class A chicken breast, rosemary, lemon<\/p>\n\n\n\n

Chicken Escalope with Taggiasca Olives:<\/strong>
chicken breast, Taggiasca olives, Asiago cheese<\/p>\n\n\n\n

Omelette Crescenza and Rocket:<\/strong>
eggs, crescenza or stracchino, chopped fresh rocket<\/p>\n\n\n\n

Omelette Crescenza and Cooked Ham:<\/strong>
eggs, crescenza or stracchino, natural cooked ham without preservatives<\/p>\n\n\n\n

Cordon Bleu:<\/strong>
Italian pork slice, cheddar, ham, breadcrumbs (baked)<\/p>\n\n\n\n

Paillard al Marsala:<\/strong>
veal slice, Sicilian Marsala DOC, edible flowers<\/p>\n\n\n\n

Veal Stew:<\/strong>
veal morsels, potatoes, celery, carrots, parsley<\/p>\n\n\n\n

Roast Beef:<\/strong>
veal topside, with fresh vegetable sauce<\/p>\n\n\n\n

Vitel Tonn\u00e9:<\/strong>
veal topside with tuna sauce, capers, pickles, yogurt-based mayonnaise<\/p>\n\n\n\n

Rabbit Marchigiana:<\/strong>
fresh rabbit broken up with green and black olives, sage, basil, thyme, fresh cherry tomatoes<\/p>\n\n\n\n

Roast Veal:<\/strong>
veal rose, rosemary, apple<\/p>\n\n\n\n

Carne alla Pizzaiola:<\/strong>
veal slice with green olive sauce, black olives, fresh tomatoes, celery, carrots<\/p>\n\n\n\n

Turkey Breast in the Oven:<\/strong>
sliced \u200b\u200bturkey breast with carrot sauce, celery, pear, rosemary<\/p>\n\n\n\n

Parma Ham and Fior di Lattte<\/strong><\/p>\n\n\n\n

Veal Rib Eye:<\/strong>
veal steak grilled<\/p>\n\n\n\n

Sliced \u200b\u200bBeef with Rocket and Parmesan Shavings:<\/strong>
grilled slice of beef with rocket leaves and parmesan shavings<\/p>\n\n\n\n

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

Veal Stew:<\/strong>
veal, carrots, celery, tomato, onion, parsley<\/p>\n\n\n\n

FISH SECOND COURSES<\/strong><\/p>\n\n\n\n

Cod in Green Sauce:<\/strong>
boneless cod, with parsley sauce, tuna and pickles<\/p>\n\n\n\n

John Dory Cacciatora:<\/strong>
john dory, fresh tomato, green olives, rosemary<\/p>\n\n\n\n

Fish Soup (without thorns):<\/strong>
cuttlefish, dogfish, monkfish, skate, green tomato, onion, apple vinegar<\/p>\n\n\n\n

Salmon with Herbs (without thorns):<\/strong>
slice of fresh boneless salmon, basil, sage, rosemary, thyme<\/p>\n\n\n\n

Fried Adriatic:<\/strong>
cod, red mullet, busbane, anchovies, calamari, shrimp, 00 flour<\/p>\n\n\n\n

Sea Bass Fillet with Lemon:<\/strong>
boneless sea bass, lemon juice and lemon zest<\/p>\n\n\n\n

Grilled Sole and Shrimp:<\/strong>
sole, shrimp, breadcrumbs, rosemary<\/p>\n\n\n\n

Baked Monkfish:<\/strong>
headless monkfish, cherry tomatoes, rosemary<\/p>\n\n\n\n

Sea Bream in Foil:<\/strong>
sea bream, lemon, pink salt<\/p>\n\n\n\n

Turbot in White Wine:<\/strong>
turbot, sliced \u200b\u200bpotatoes, white wine<\/p>\n\n\n\n

Medeotte-style Umbrine:<\/strong>
boneless umbrine, fresh tomato, capers, onion, carrot, celery<\/p>\n\n\n\n

Fried Calamari and Shrimp:<\/strong>
calamari, red shrimp, 00 flour<\/p>\n\n\n\n

Grilled Swordfish:<\/strong>
slice of swordfish with vinaigrette, lemon, oil, salt<\/p>\n\n\n\n

Sea bass all’Acquapazza:<\/strong>
whole sea bass, black olives from Gaeta, red cherry tomatoes, parsley, water<\/p>\n\n\n\n

Fish skewers:<\/strong>
squid, red prawn, breadcrumbs, salt, pepper<\/p>\n\n\n\n

Crab crab:<\/strong>
Spinned crab, orange mayonnaise, orange, lemon<\/p>\n","protected":false},"excerpt":{"rendered":"

HOTEL RIVIERA RECIPE BOOKMEAT 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-660","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSecond Course Menu - Hotel Riviera San Benedetto EN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hotelrivierasanbenedetto.it\/en\/second-course-menu\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Second Course Menu - 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