Italian Second Courses (Secondi)

Italian Second Courses (Secondi)

Browse our menu of delicious Italian second courses, which mostly consist of different meats and fish. Our secondo (plural secondi) selection includes the following dishes, but note that due to availability of fresh produce, every dish listed here may not be available on the day of your visit.

    • Secondi

    • Pesce al Forno con Salsa Verde

      Pesce al Forno con Salsa Verde

      Grilled fresh line fish served with stewed lentils, broccoli, marinated diced tomato & a salsa verde.

      Origin: Seafood is a mainstay of the Neapolitan diet and Naples, the capital of the Campania region, long reigned as a capital of haute cuisine.

    • Saltimbocca alla Romana

      Saltimbocca alla Romana

      Grilled free-range chicken breast or veal topped with cheese, sage & prosciutto, served with broccoli and potato (omitted for Banting diners).

      Origin: A specialty of Latium, home to Rome, the national capital.

    • Steak Tartare

      Steak Tartare

      Hand-chopped raw beef fillet served with egg yolk, condiments, mixed baby leaves & bruschetta (omitted for Banting diners).

      Origin: There are many popular myths about the origins of steak tartare, most involving rampaging Mongolian horsemen who would place slabs of beef or horsemeat under the saddles of their mounts to tenderize them during a hard day of riding. While these may be plausible, the reality is a lot less romantic (and a lot less disgusting). The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steack à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine made without egg yolk, served with tartar sauce on the side.

    • Insalata Calamari

      Insalata Calamari

      Grilled calamari served on mixed leaves with marinated tomato and a touch of chili.

      Origin: The Adriatic and Ionian seas provide a wealth of seafood and frutti di mare. Especially prized are oysters and mussels from beds in the Gulf of Taranto, though the range includes octopus, cuttlefish, squid, anchovies, sardines and sea urchins. A particular specialty of Apulia is seppie ripiene: small cuttlefish baked with a stuffing of chopped mussels and squid, capers, breadcrumbs, grated pecorino.

    • Vitello ai Funghi  / Limone

      Vitello ai Funghi / Limone

      Grilled veal scallops with wild mushroom sauce or lemon sauce, served on fresh pasta.

      Origin: Romans (residents of Rome, the national capital and the administrative centre of Latium region) adore abbacchio, milk-fed lamb roasted for Easter feasts though delicious year-round. They also eat their share of veal, whose prime cuts were traditionally reserved for the bourgeosie and whose other parts—tripe, brains, entrails, liver, heart, even feet and tails—went into the zestful dishes of the common people.

    • Tagliata di Manzo

      Tagliata di Manzo

      Herb-rubbed 250g rib eye, grilled to medium rare, sliced & served with roast Roma tomatoes & broccoli.

      Origin: Legend has it that this dish is a modern favourite amongst Italian bellas who are watching the calories they eat, but refuse to compromise on flavour. Who are we to argue?!

    • Filetto della Casa

      Filetto della Casa

      Thinly sliced beef fillet, marinated & seared, topped with rocket, parmesan shavings & roasted potatoes (omitted for Banting diners).

      Origin: Apulia is the long, slender region whose tip, the Salento peninsula, forms the heel of the Italian boot. The Murge plateaux provide grazing land. Meat plays a key role in this region's diet, with preferences for lamb and kid to the south and veal and beef to the north.

    • Costolette d’Agnello

      Costolette d’Agnello

      Free-range lamb chops grilled medium rare, served with potato wedges (omitted for Banting diners), pan-seared green beans and rosa tomatoes.

      Origin: One of the specialties of Umbria, a compact region at the core of the peninsula also known as the green heart of Italy, is agnello arrosto: baby lamb with rosemary, sage, garlic and oil cooked to tender perfection in a covered roasting pan amid the dying embers after bread is baked in a wood oven. We've adapted the cooking technique slightly to achieve the same rich concentration of flavours.

    • Arrosto di Quaglie

      Arrosto di Quaglie

      Whole quail stuffed with mince and pot roasted with white wine and herbs, served on sweet potato puree with green beans and tomatoes.

      Origin: Menus in Marches, the gently hilly region between the Adriatic and the Apennines, cover a thorough mix of meats: quail, pigeon, guinea fowl, chicken, rabbit, lamb, pork, beef and veal (including the Marchigiana breed of cattle).

    • Bistecca ai Ferri

      Bistecca ai Ferri

      Herb-rubbed 600g wing rib, grilled & served with roasted Roma tomatoes & roast potato wedges.

      Origin: The glory of Tuscan meats is bistecca alla fiorentina, a hefty slab of Chianina beef, seared over wood coals so that the juicy red interior is enclosed in a charred crust. We've modified the cooking process slightly but maintained the traditional flavour.

    • Fegato alla Veneziana

      Fegato alla Veneziana

      Fresh calves liver with white wine & onions, served on potato purée or fresh ribbon pasta.

      Origin: This dish originated in Venice, traditionally known as a seafood haven. However, Venetians also dine on the earthly likes of this dish, risi e bisi (rice and peas) and Carpaccio.

    • Sogliola al Forno

      Sogliola al Forno

      Grilled Namibian sole served with a caper butter, baby potatoes (omitted for Banting diners), green beans and baby tomatoes.

      Origin: A speciality of Marches, the gently hilly region between the Adriatic and the Apennines. Fish prevails in the port of Ancona, which is also the administrative centre of the region.


Next Menu: Dolci

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