Selection of local cold cuts and mixed croutons

Asparagus and kataifi pasta roll, lime zest and saffron fondue

Flan of fresh Pienza pecorino with a molten heart, thin slices of pear and balsamic vinegar reduction

Deconstructed quail:
Quail breast perfumed with aromatic herbs, its thigh with lard, savoy cabbage and Vin Santo reduction

Browned scallops, thyme, purple potato foam and crispy courgette flowers

Salmon carpaccio marinated with dill, mozzarella di bufala, fresh tomato and basil oil

Egg pappardelle with braised wild boar in Chianti Classico, officinal herbs and juniper scent

Paccheri served with diced seasonal vegetables, burrata cheese drops and toasted almond fillets

Sienese pici “all’Antica” beef ragù and bread crumbs flavoured with rosemary

Potato dumplings with seafood sauce, tomato concassè and Tuscan pesto

Ravioli stuffed with roasted sea bream, green peas cream and lime chips

Cream of leeks and potatoes, goldened croutons

Traditional Fiorentine T-bone steak

Roasted rack of lamb, Vernaccia di San Gimignano sauce, leeks and agretti flan

Duck breast with red fruit sauce, sweet and sour borettane onions, pine nuts

Rolled pork filled with sauteèd spinach and pecorino cheese served with grated potatoes and reduced brown jus

Grated sea bass with zucchini mousse, green tomatoes, served with green beans

Red tuna in crusted with mixed seeds, valerian salad, cheek pea cream and oriental sauce

Sauteèd spinach with garlic

Mashed potatoes

Grated potatoes

Cannellini white beans

Mixed salad

Appetizers

Pouched egg, parmesan fondue, asparagus and grated truffle

Beef tartare, toasted hazelnuts, topinambur cream and grated truffle

First courses

Egg tagliolini pasta, taleggio cheese sauce and grated truffle

Risotto carnaroli creamed with parmesan cheese aged 36 months and grated truffles

Second courses

Sliced grilled beef served with mashed potatoes, beetroot and grated truffle

Slow cooked veal cheek, celeriac moelleux and grated truffle

Home made traditional cantucci biscuits and Vin Santo

Tiramisù

Chocolate variation:
dark chocolate mousse with chocolate chantilly cream served on cocoa bisquit

Creamy mango with lime zest on almond crumble

Strawberry semifreddo with pistachio cream served with vanilla crumble

Pienza pecorino cheese plate, caramelized red onions, acacia honey and fig jam