Appetizers
Selection of traditional cold cuts and mixed croutons
Quinoa and cherry tomatoes salad served with crisp vegetables and Tropea onions
Pienza Pecorino flan with a soft center, osmosed pears, and balsamic vinegar reduction
Steak tartare, mayonaise of anchovies, caper fruit, sweet and sour onions and slow cooked egg yolk
Double-cooked octopus tentacle, potato millefeuille, and caper powder
Beetroot-cured salmon carpaccio, avocado cream, mozzarella di bufala, lamb’s lettuce and confit tomatoes


First courses
Egg pappardelle with braised wild boar in Chianti Classico, officinal herbs and juniper scent
Paccheri with lobster, datterini tomoato sauce and parsley oil
Sienese pici “all’Antica” beef ragù and toasted breadcrumbs infused with rosemary
Potato dumplings with seafood sauce, taggiasche olives and lime zest
Crêpe filled with roasted eggplant and ricottta cheese, served on pecorino fondue and drops of Tuscan pesto
Caserecci with three cherry tomato sauce, drops of burrata cheese and toasted almond flakes
First courses
Egg pappardelle with braised wild boar in Chianti Classico, officinal herbs and juniper scent
Paccheri with lobster, datterini tomoato sauce and parsley oil
Sienese pici “all’Antica” beef ragù and toasted breadcrumbs infused with rosemary
Potato dumplings with seafood sauce, taggiasche olives and lime zest
Crêpe filled with roasted eggplant and ricottta cheese, served on pecorino fondue and drops of Tuscan pesto
Caserecci with three cherry tomato sauce, drops of burrata cheese and toasted almond flakes

Second courses
Traditional Fiorentine T-bone steak
Roasted rack of lamb with Vernaccia di San Gimignano sauce and chard flan
Duck breast with red fruit sauce, sweet and sour baby onions, pine nuts
Rabbit stuffed with Tuscan sausage and seasonal mushrooms, roasted mixed vegetables, and its reduced sauce
Gratinated sea bass with zucchini mousse, green tomatoes and green beans
Red tuna crusted with mixed seeds, lamb’s lettuce, chickpea cream, and oriental sauce


Side dishes
Sauteèd spinach with garlic
Mashed potatoes
Grated potatoes
Cannellini white beans
Mixed salad
Side dishes
Sauteèd spinach with garlic
Mashed potatoes
Grated potatoes
Cannellini white beans
Mixed salad

Recipes with Crete Senesi truffle
Appetizers
Pouched egg, parmesan fondue, sauteed leeks and grated truffle
Seared scallops with thyme, purple potato foam, crispy courgette flowers, and grated truffle
First courses
Egg tagliolini, 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
Rolled pork stuffed with spinach and Pecorino cheese, served with potato gratin and grated truffle


Dessert
Home made traditional cantucci biscuits and Vin Santo
Tiramisù
Cheesecake with wild berries or hazelnut and cocoa cream
White chocolate mousse with raspberry gelée center and vanilla crumble
Lemon and basil semifreddo with almond sablè
Pienza pecorino cheese plate, caramelized red onions, acacia honey and fig jam
Dessert
Home made traditional cantucci biscuits and Vin Santo
Tiramisù
Cheesecake with wild berries or hazelnut and cocoa cream
White chocolate mousse with raspberry gelée center and vanilla crumble
Lemon and basil semifreddo with almond sablè
Pienza pecorino cheese plate, caramelized red onions, acacia honey and fig jam
