Lightly floured calamari served on wild rocket with balsamic reduction, homemade tartare sauce & chips
Chicken breast fillet lightly crumbed topped with napoli sauce and mozzarella cheese served with salad
Thin slices of baby veal with sage and prosciutto “crudo” pan fried in a white wine sauce served with risotto
Char grilled scotch fillet of beef on garlic mash topped with creamy peppered sauce
In a red wine, onion & rosemary estouffade sauce on a pesto mash
See open board
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