Plates meant for two
A dry-aged ribeye, a sixteen-ounce veal chop and a seafood stew. Four secondi on this menu are really one dish for two people, and one of them needs ordering early.
The secondi list looks like a list of single portions. Some of it is not. Several of them are built for two people to argue over, and knowing which is the difference between a good order and too much food.
The big three
Bistecca di Manzo al Rosmarino is an eighteen to twenty ounce bone-in dry-aged Wagyu ribeye. That is a steak for two by any reasonable measure, and dry-aged beef is more intense than the weight suggests.
Cotoletta di Vitello alla Milanese is a sixteen-ounce breaded veal chop with cherry tomatoes and arugula, pounded out to the width of the plate. Its sibling, the alla Parmigiana, goes into the wood oven with San Marzano and burrata. Both are more than one person needs and better than one person can finish.
Zuppa di Pesce is the third: clams, mussels, shrimp, scallops and lobster in a light San Marzano sauce. Order bread and do not be polite about the bowl.
The one to order first
Polletto Arrosto is organic young chicken roasted with rosemary, thyme, garlic and lemon, and the menu tells you plainly that it needs thirty-five minutes. That is not a warning, it is an instruction. Ask for it when you order your antipasti and it will arrive when you want it, rather than half an hour after everything else has gone.
How to build the rest around them
One spuntino, one pasta between two, and one of these plates in the middle with a couple of contorni. That is the order we would put in ourselves, and it is why the sides are worth taking seriously: Patate Fritte al Tartufo beside a dry-aged ribeye is not a subtle combination, and it is a very good one.