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Etruscan Hotel - Locanda

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Etruscan Hotel Landing

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(Leaves, salt, cumin, fenugreek, coriander, allspice and cardamom spices are used in meat marinade.)It is a bone-in meat option that is a combination of sirloin and tenderloin from the back of beef cooked at high temperatures on the grill. With fried onion rings, grilled eggplant and zucchini

T-Bone Steak “Wet Aged’’

(Leaf salt, red pepper, thyme, coriander, sweet red pepper, chives and cumin spices are used in the meat marinade.)It is a type of bony, soft and delicious meat selected from the part of the calf that is grilled at high temperatures, closest to the back of the calf, served with sautéed seasonal vegetables and potatoes with rosemary.

Dallas Steak “Wet Aged’’

(Thyme, rosemary, cumin, black pepper, salt, parsley, sugar, garlic, mustard, onion, marjoram, paprika and coriander spices are used in the meat marinade.)Cooked on the grill at high temperature, it is a boneless fatty contraloin meat option from the back of the calf, mexica potato skins with cheese gratin, sautéed seasonal vegetables with soy sauce.

Newyork Steak ‘’Wet Aged’’

"Served for a minimum of 2 people"(In meat marinade; Leaf salt and Madagascar pepper shards are used.) Chef Special; Beef delight "Tenderloin" cooked over charcoal without being crushed Cocktail with tomatoes, rice and baked potatoes

Fillet Chateux Etruscan “Wet Aged’’

"Served for a minimum of 2 people"(Leaves, salt and madagascar pepper fragments are used in meat marinade.) Chef Special; Beef delight "Tenderloin" cooked over charcoal without being crushed Cocktail with tomatoes, rice and baked potatoes

Lamb Ribs Etruscan “Wet Aged”

Sauces; Bearnaise Sauce, BBQ Sauce, Tarragon Flavored Mustard Aioli Sauce, Bordelaise Sauce