
[ MEAT DISHES ]
04 / 12
- [20]
MARIGALANTE BEEFSTEAK*
Beef steak marinated for at least five days, grilled and cut into pieces in sweet-bitter taste sauce made of four kinds of pepper and cranberries, with flavored roasted potatoes and mixed green salads(250 gr)
- [21]
IVO VIZIN FILET MIGNON**
Dry marinated filet, grilled and served on black olives tapenade, coated with rucola pesto and sauteed mushrooms. Served with flavored roasted potatoes and mixed green salads.(250 gr)
- [22]
CHICKEN CORDON BLEU WITH DIJON MUSTARD SAUCE
Chicken fillet filled with ham and cheese, fried in flavored homemade breadcrumbs, and served with Dijon mustard sauce and mixed green salads.(250 gr)
- [23]
VIENNA STEAK
Thinned breaded cutlet (made from veal, pork or chicken) pan fried on butter, coated with black currant and served with flavored potatoes.(250 gr)
- [24]
NJEGUSI STEAK
Steak filled with homemade Njegusi dry-cured ham and Njegusi cheese, served with steamed vegetables.(300 gr)
- [25]
FONTANA SPECIALTY
Filled fillet, steak filled with clotted cream, rolled with dry-cured ham, filled burger, veal medallions, served with grilled seasonal vegetables.(450 gr)
- [26]
LAMB CHOPS WITH PARSNIP PUREE
Grilled lamb cutlet sautéed in butter with the herbs, served on potato and parsnip puree with seasoned thick yoghurt with chopped walnuts and mint(350 gr)

