Selection of typical local cold cuts and mixed croutons

Pienza pecorino cheese flan, balsamic vinegar reduction and crumble of dried fruits

Pienza’s pecorino flan with soft core, balsamic vinegar reduction and crumble of dried fruits

Beef terrine, vegan mayonaise of capers and green sauce

Octopus tentacle cooked at low temperature, browned with rosemary, pumpkin crisp, black beans cream and sweet and sour sauce

Shrimps tartare with lukewarm quinoa, sesame seeds and salmoriglio

Chickpea cream served with halfed-cooked cod fish sashimi

Sienese pici pasta served with ragù all’Antica, bread crumbs flavoured with anchovies and capers

Ravioli alla parmigiana filled with eggplant, tomatoes, miso and parmesan flakes aged 36 months

Egg pappardelle pasta, wild boar sauce with blueberries and crumble of chestnuts from Amiata

Cannelloni pasta with artichokes flavoured with mint, Pienza pecorino cheese and crispy pork jowl

Potato dumplings, scampi cream, bisque of Chianti Classico, cherry tomatoes and sea caviar

Legumes and pearl spelled soup served with bread flavoured with oregano

Traditional Fiorentina T-bone steak served with cannellini white beans (garlic) or mixed salad

Pigeon marinated with pomegranate served with it’s sauce, chestnut cream and seasonal cabbage flan

Hare stuffed with celeriac, wrapped with pork jowl, cream of pumpkin and beetroot sauce

Lamb flavoured with thym and ginger crusted with hazelnuts, salsa yakiniku and seasonal vegetables

Guinea fowl with seasonal citrus fruits, Vin Santo and raisin sauce served with spinach sauteèd

Turbot fish covered with sweet mustard, bread and parsley served with Béarnaise sauce and grilled endive

Appetizers

Pouched egg served with pecorino cheese fondue, asparagus and grated truffle

Browned scallops served with mixed salad, cucumber, lime and grated truffle

First courses

Carnaroli rice creamed with Parmigiano Reggiano aged 36 months, saffron, courgette julienne and grated truffle

Potato dumplings with a bleu cheese cream and grated truffle

Second courses

Rack of pork with mustard served with potato purée and grated truffle

Three pepper beef fillet, served with seasonal vegetables and grated truffe

Meringue sheets, cream mousse flavoured with vanilla, crumble of anise and caramelized almonds

Tartlet with pear and vermouth, mascarpone cream, chocolate sauce and coffee powder

Panforte semifreddo, red fruits coulis and hazelnut biscuit

Profiterole filled with cream of matcha and yogurt, covered with white and dark chocolate

Home made Cantucci biscuits and Vin Santo

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

Vin Santo Castello di Brolio 2008

Ala Duca Salaparuta

Granello Brolio Vino Passito

Muffato della Sala Antinori 2010

Passito di Pantelleria Liquoroso Martinez

Passito di Pantelleria DOP