Selection of local cold cuts and mixed croutons

Kataifi pasta rolls filled with fresh asparagus, lime zest and parmesan fondue

Pienza fresh pecorino flan with soft core, thinly sliced of pear and balsamic vinegar sauce

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

Browned scallops, cream of cannellini beans and crispy courgette flowers

Red prawns tartare, citrus fruits, caper crumble and vegan mayonaise

Egg pappardelle with wildboar braised with Chianti Classico, officinal herbs and juniper scent

Risotto carnaroli with saffron, fresh spring mushrooms and burrata cheese drops

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

Paccheri pasta with three types of tomatoes, taggiasche olives, basil and fillet of toasted almonds

Crepes with parsley grated with sea bass and braised leeks, greenpease veloutè

Ravioli stuffed with cod fish Livornese style, cruditè of seasonal vegetables with Tuscan olive oil

Traditional Fiorentina T-bone steak served with cannellini beans or mixed salad

Stir fried pigeon, port reduction, red fruits with fennel and ginger flan

Rack of lamb, Vernaccia di San Gimignano sauce, thyme, red grain pepper and braised vegetables

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

Turbot au gratin with tarragon scented panko, braised spring onion and fish broth

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

Appetizers

Pouched egg, greenpeas foam, crispy bread cubes and grated truffles

Beef tartare, toasted hazelnuts, topinambur cream and grated truffles

First courses

Egg tagliolini pasta, asparagus, salted butter and grated truffles

Potato dumplings with taleggio cheese sauce, bread basket and grated truffles

Second courses

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

Slow cooked veal cheek, celeriac moelleux and grated truffles

Home made traditional cantucci biscuits and Vin Santo

Bignè with chantilly cream, English custard and fresh wild berries

Caramellized millefeuilles served with lemon and strawberry cream

Dark chocolate mousse, orange core and pistachio biscuit

Vanilla namelaka, coffee sponge, toasted hazelnut and cocoa sauce

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