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

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

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

Sauteèd spinach with garlic

Mashed potatoes

Grated potatoes

Cannellini white beans

Mixed salad

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

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