Although you can't buy Azuluna veal at a butcher shop yet, you can order it on some menus. Icarus in the South End (617-426-1790) features braised veal with porcini mushrooms and spring vegetables. At South End Formaggio (617-350-6996), chef Michael Fitzhenry is making his popular veal ricotta meatballs with Azuluna, and he also uses the veal in a meatloaf. In the winter, he makes vitello tonnata, the Italian dish that combines veal with tuna sauce. At the Black Trumpet Bistro in Portsmouth, N.H. (603-431-0887), chef Evan Mallett is offering veal rib chops with lobster, English pea risotto, and lovage goat butter. Philip Proulx, chef and owner of Infusions in Chelmsford (978-250-1110), likes Azuluna veal for a special of veal saltimbocca that he serves in the fall and winter.