오찬외식경영연구소<외식컨설팅>

<TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-COLLAPSE: collapse"> <TBODY> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 영어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 불어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 이태리어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 한국어</TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Milanese hotchpotch (boiled pork and vegetables)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> potée à la milanaise (bouilli de viandes de porc avec légumes)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cassola (carne di maiale con verdure cotta in scarso brodo) </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Calf's brains (pl) </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cervelle de veau F</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cervello di vitello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Brains fried in butter</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -de veau à la menuière</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -al burro</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Brains with black butter</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cervelle au beurre noir</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -al burro nero</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Fried calf's brains</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cervelle de veau frite </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -fritto</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Chateaubriand (double thick fillet steak)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Chateaubriand (ou châteaubriant)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Chateaubriand (bistecca doppia di filletto)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Breast of veal, Genoese style (boiled stuffed breast of veal)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Poitrine de veau à la génoise (poitrine de veau farcie, bouillie)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cima alla genovese (petto di vitello farcito e lessato)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Oxtail</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Queue de bœuf</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Coda di bue</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ragout of oxtail with celery</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ragoût de queue de bœuf au céleri</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -alla vaccinara (in umido con sedani)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast sirloin of beef</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Contrefilet rôti</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Controfiletto arrosto</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Lamb pluck (heart, liver & lungs)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Fressure d'agneau (foie, cœur, poumons)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Coratella d'agnello (cuore, polmoni e fegato)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Leg of veal</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cuisseau de veau m</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Coscia di vitello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Leg of lamb</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Gigot d'agneau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cosciotto d'agnello </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast leg of lamb</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Gigot d'agneau rôti</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -d'agnello arrosto</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Braised leg of mutton</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Gigot de mouton braisé</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -di montone brasato</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast leg of mutton with onions and potatoes</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Gigot de mouton boulangère (rôti avec pommes de t. et oignons)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -di montone alla fornaia (cotto in forno con patate e cipolle)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Sirloin steak, entrecôte</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Entrecôte f</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Costata di manzo </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Sirloin steak marrow</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Entrecôte à la moelle</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -alla bordolese (al midollo)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Double sirloin steak</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Entrecôte double</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -doppia</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 116.2pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 107.71pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 113.37pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -alla fiorentina vedi bistecca</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 82.24pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> </TD></TR></TBODY></TABLE>         <TABLE style="BORDER-RIGHT: #000000 0.28pt solid; BORDER-TOP: #000000 0.28pt solid; BORDER-LEFT: #000000 0.28pt solid; BORDER-BOTTOM: #000000 0.28pt solid; BORDER-COLLAPSE: collapse"> <TBODY> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 영어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 불어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 이태리어</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> 한국어</TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> meat</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> viandes</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> carni</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ossobuco (braised sec-tion of veal knuckel)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ossobuco (rouelle de jarret de veau braisee)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ossobuco(garretto di vi-tello cotto in umido)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Calf's tripe</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Tripes de veau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Pagliata</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Minute veal steak (gril-led veal steak)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Steak de veau minute(steak de veau grille)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Paillard ( lombatina di vitello alla griglia)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Veal pie</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> pate de veau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Pate di vitello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Brisket of beef</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Poitrine de boeuf</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Petto di manzo</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Stuffed breast of veal </TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Poitrine de veau farcie</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ptto di vitello farcito</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cold meats</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Assiette anglaise</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piatto freddo</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piccata (slice of veal fried in butter with parsley&lemon)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piccata (escalope de veau sautee au per-sil et citron)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piccata(fettina di vitello al burro con prezze-molo e limone)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piccata with tomatoes</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - aux tomates</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - al pomodoro</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piccata in white wine</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -au vin blanc</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - al vino bianco</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Grilled calf's feet</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Pieds de veau grilles</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piedi di vitello in gratella</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Boiled pig's trotters</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Pieds de porc bouillis</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Piedini di maiale lessi</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Calf's lights (PI)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Mou de veau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Polmone di vitello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Stewed calf's lights</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Mou de veau en ragout</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -di vitello in umido</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Meatballs, meat croquet-tes</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Fricadelles, boulettes</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Polpette di carne</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Veal balls</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Fricadells de veau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - di vitello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Meatloaf</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Pain de boeuf</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Polpettone arrosto</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast sucking-pig</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Porcelet roti au four</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Porchetta (maialino latte al forno)</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ham baked in pastry</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Jambon en croute</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Prosciutto in crosta</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ham in jelly</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Jambon a la gelee</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - in gelatina</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Ham in Madeira sauce</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Jambon braise au ma</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> - al madera</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast sirloin</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Rosbif</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Roast beef</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Cold roast sirloin</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Rosbif froid</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> -freddo</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR> <TR> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Lamb's kidneys</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Rognons d'agneau</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center> Rognoni d'agnello</TD> <TD style="BORDER-RIGHT: #000000 0.28pt solid; PADDING-RIGHT: 5.1pt; BORDER-TOP: #000000 0.28pt solid; PADDING-LEFT: 5.1pt; PADDING-BOTTOM: 1.41pt; BORDER-LEFT: #000000 0.28pt solid; WIDTH: 104.88pt; PADDING-TOP: 1.41pt; BORDER-BOTTOM: #000000 0.28pt solid; HEIGHT: 2.82pt" vAlign=center>   <o:p></o:p></TD></TR></TBODY></TABLE>         <a href='javascript:fileFilterViewer("http://cfile267.uf.daum.net/attach/13151F2249F9E13E012358", "/cfile267/13/151F2249F9E13E012358", "문서.hwp", "grpid%3DNfCo%26fldid%3DJ5X7%26dataid%3D64%26fileid%3D1%26regdt%3D20090501023500&url=http%3A%2F%2Fcfile267.uf.daum.net%2Fattach%2F13151F2249F9E13E012358")'><img src="https://t1.daumcdn.net/daumtop_deco/icon/icon.hanmail.net/editor/p_hwp_s.gif" border="0" alt="첨부파일" class="vam"/> 문서.hwp</a>