Pollo alla ‘ncip nciap’
Chicken fillet, dried tomatoes, rosemary, dill
Giulia style italian meatballs
Meatball, salsa di pomodoro, grana padano, focaccia
Parmigiana di Melanzane
Aubergine, Parmigiano Reggiano, salsa di pomodoro, basil
Cotoletta ‘Elephant Ear’
Cotoletta di maiale, lemon, insalata mista
Risotto di Agnello
Lamb medallions, lamb jus, balsamic reduction
Branzino al Sale – flambéed and filleted on display
Buried in sea salt, flambéed with Amaretto, filleted à la minute
Tomahawk alla Fiorentina – 1–1.3 kg, serves 2 persons
Hibachi-finished, garlic, rosemary, Giulia range of sauces
Rib-eye Steak Tagliata – 300 g
Hibachi-finished, beef jus,Worcestershire sauce, Giulia Moderna sauce
