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New Year’s Menù 2018

 

  • Prosecco and appetizer with fried breaded in corn starch on purple potatoe pureè.

Appetizers:

  • Double marinated Umbrian fish, vegetable rudités, dill, citrus dressing with pink grapefruit and cherry tomatoes mayonnaise.
  • Rustic cake of artichoke morelli, ricotta cheese with lemon thyme on parmesan fondue and Julienne of fried leek.

In combination: Casanova di Neri (Rosso di Montalcino 2016)

First courses:

  • Risotto Carnaroli with cream of yellow pumpkin, raw shrimp and its bisque with the scent of orange.
  • Sienese pici, noble beef ragù with Tuscan scents and Rosemary bread crumbs .

In combination: Planeta Maroccoli 2013 DOC (100% Syrah)

Main courses:

  • Tenderloin with senese lard and aromatic herbs, served with cream of Jerusalem artichoke, Chianti classico sauce, sauteed spinach and slices of truffle from the Crete Senesi.
  • the classic cotechino with stewed lentils.

Dessert :

  • Bavarian in white yogurt and clementines, raspberry coulis, crispy hazelnuts, curls of Dark chocolate and candied oranges.