Blog — Standard – Due Sorelle

Panko cutlets seasoned with smoked paprika and cayenne, fried crisp and topped with a lemony arugula and shaved fennel salad.

Asparagus charred on the grill with smoked paprika and olive oil, finished with white balsamic, crisped prosciutto and basil.

Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.

Chicken thighs soaked in milk and lemon, glazed with a balsamic teriyaki of honey and soy, and served over dressed greens with shaved Parmesan.

Fish fillets in a pan sauce of white wine, lemon, butter and salt-packed capers. Dinner in under fifteen minutes.

Chicken breasts pounded thin, seared, and finished in a lemon, caper and butter pan sauce over spaghetti.

Zucchini and yellow squash sliced into rounds, dredged and fried until golden. Equally at home as an appetizer or a side.