Vitello Tonnato is a refined antipasto of tender, thinly sliced veal coated in a silky tuna-caper sauce. The result is cool, savory, bright with lemon, and deeply balanced by anchovy and capers, making it both elegant and surprisingly light for such a luxurious dish.

Blanquette de Veau is a refined, comforting stew of tender veal in a silky white sauce enriched with cream and egg yolk. Sweet glazed pearl onions and pale mushrooms give the dish its characteristic elegance, while lemon adds just enough brightness to balance the richness.

Milanesa is a thin veal cutlet coated in garlicky parsley egg, breaded, and fried until crisp and golden. The inside stays tender and juicy, while a squeeze of fresh lemon cuts through the richness and brightens every bite.