Il menù
A constantly evolving seasonal menu paired with selected wines available only from a premier, richly-stocked wine store, such as ours.
OUR MENU
Tastes, scents, and colors
The dishes on our menu are created seasonally by our Chef and are closely linked to the colors, flavors and aromas of the ingredients that the territory and the season provides. Sometimes we offer traditional dishes in a contemporary style, and on other occasions we provide a new cuisine that will tempt your taste buds.
Tradition and innovation meets in our tasting menu, a truly a gastronomic experience for those who love to be amazed.
For wine lovers, we also offer Food & Wine Experiences with which our Chef together with our staff will take you on a journey of refined, tantalizing flavors and combinations.Relax, leave the hustle and bustle of everyday life outside our restaurant and we will provide you a unique and sensational experience.
ANTIPASTI
Pan-seared squid with mint artichokes
Chianina beef tongue roasted with cauliflower couscous and bagna cauda foam
Pumpkin tartlet with blue cheese fondue and purple cabbage salad
Tuscan pecorino cheese fondue with raisin focaccia, walnuts, and cinnamon
from the Tuscan Tradition
Chicken liver pâté terrine with caramelized onions and toasted brioche bread
Semi-wild cured ham with warm focaccia
Cold cuts and cheeses platter
FIRST COURSES
Creamy leek soup with lettuce, barley, and prawns
Plin stuffed with braised venison in Syrah wine, with thyme butter and black olives
Carnaroli risotto with black kale, Zolfini beans, and crispy onions
Pici pasta with Cinta Senese pork ragù on a cream of spiced black beans
from the Tuscan Tradition
Cortonese-style potato gnocchi
Pici pasta with aglione sauce 2.0
Hand-pulled tagliatelle with Tuscan ragù
SECOND COURSES
Yuzu-marinated salmon with grilled fennel
Roasted pigeon with Syrah-glazed cardoons
Spiced chickpea meatballs with gratin onion soup, spinach cream, and lemon
Duck leg in porchetta style with rosemary roasted potato cubes
from the Tuscan Tradition
Free-range chicken from Valdichiana, cooked in a pot
Roasted pork belly with red wine pears
Grilled beef fillet
DESSERT
Stewed apples with blackberries, peanut butter ice cream, berry sauce and its crumble
Chocolate pudding with whipped ricotta infused with rose, madeleine crumbs and persimmon sauce
Yogurt cream with coffee foam and cocoa biscuit
Custard Tar: citrus shortcrust with vanilla custard and caramel pepper dust
from the Tuscan Tradition
Zuppa Inglese
Biscotti e Vinsanto