Appetizers
Selection of traditional cured meats and Canapés.
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Shortcrust tartlet, cow’s milk stracciatella, asparagus, balsamic reduction and Parmesan crumble.
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Pienza Pecorino cheese flan with a soft center, Sangiovese-poached pears and crispy fava beans.
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Steak tartare, anchovy mayonnaise, caper berry, sweet and sour onions and slow cooked egg yolk.
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Whipped salt cod, Tuscan extra virgin olive oil, pea and mint velouté, chickpea crisps.
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Seared squid, julienned vegetables, lemon emulsion, organic baby leaves.
First course
Egg pappardelle with braised wild boar, aromatic herbs, hint of juniper.
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Pici “all’Antica” with beef ragù and rosemary-flavoured breadcrumbs.
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Potato dumplings, seasonal mushrooms and vegetables sauce, thyme, and toasted almonds.
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Ravioli filled with eggplant and scamorza cheese, Tuscan pesto and fresh tomato concassé.
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Paccheri with lobster and datterini tomato sauce, parsley oil.
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Conchiglie pasta with cauliflower cream, lemon zest, seafood, and mullet bottarga.
Second course
Traditional Florentine T-bone steak.
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Beef ribeye steak.
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Rolled suckling pork stuffed with Tuscan sausage and fresh pecorino cheese, gratinated potatoes, and demi-glaced.
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Twice-cooked lamb served with braised spring onions, liquorice powder, and jus.
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Deconstructed Pigeon – breast paired with foie gras, leg gently poached in oil, asparagus and Vin Santo sauce.
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Fillet of the Day’s Catch – served with fennel in two textures, Taggiasca olive soil, and slowcooked confit cherry tomatoes.
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Griddled octopus, celeriac fondant and tricolour sauce (samphire, coconut, and beetroot).
Side dishes
Sauteèd spinach with garlic.
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Potato gratin.
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Chef’s selection of seasonal vegetables.
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Mashed potatoes.
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Cannellini beans slow-cooked in a wine flask (with garlic).
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Mixed salad.
Dessert
Home made traditional cantucci biscuits and Vin Santo.
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Tiramisù
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Crème brûlée with Moscadello di Montalcino (sweet wine).
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Dark chocolate mousse with orange crème anglaise.
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Pienza pecorino cheese platter, caramelized red onions, acacia honey and fig jam.
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Cheesecake with fresh berries.
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Caramelized puff pastry with Chantilly cream and fresh strawberries.