Appetizers
Selection of typical cured meats and mixed croutons
Caprese 2.0: fresh tomato filled with burrata cheese, crunchy bread and basil
Pienza’s pecorino flan with soft core, balsamic vinegar reduction and crumble of dried fruits
Beef tartare served with egg, capers, parsley, grilled vegetables and mayonnaise
Roasted octopus, kataifi basket, purple potato foam, yogurt sauce and mint
Salmon and amberjack tartare served with black rice, guacamole and sweet soy sauce


First courses
Egg pappardelle served with cinta senese sauce scented with wild fennel
Hand rolled Sienese pasta with ragù all’Antica, bread crumbs flavored with capers and anchovies
Spaghetti alla chitarra with two tomatoes: red datterini tomato sauce and yellow cherry tomatoes confit served with cream cheese
Ravioli stuffed with pecorino cheese and pork cheek served with cream of courgettes
Stuffed pasta with salmon, asparagus and ricotta cheese
Egg noodles with pistachio pesto sauce and shrimp tartare marinated in basil
First courses
Egg pappardelle served with cinta senese sauce scented with wild fennel
Hand rolled Sienese pasta with ragù all’Antica, bread crumbs flavored with capers and anchovies
Spaghetti alla chitarra with two tomatoes: red datterini tomato sauce and yellow cherry tomatoes confit served with cream cheese
Ravioli stuffed with pecorino cheese and pork cheek served with cream of courgettes
Stuffed pasta with salmon, asparagus and ricotta cheese
Egg noodles with pistachio pesto sauce and shrimp tartare marinated in basil

Second courses
Grilled traditional Fiorentine T-bone steak served with cannellini beans and mixed salad
Pigeon marinated with rice malt, its base sauce scented with juniper served with leeks and ginger
Duck breast glazed with honey served with pods and vanilla cream, yakiniku sauce and endive salad
Guinea fowl thigh stuffed with lardo di Colonnata, its sauce, miso mayonnaise and sautéed spinach
Lamb flavored with hop and tarragon served with its cooking base and grated potatoes
Slice of amberiack in sesame seeds crust, bisque with basil and vegetable ratatouille


Recipes with Crete Senesi truffle
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
Recipes with Crete Senesi truffle
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

Dessert
Pienza pecorino cheese plate with caramelized red onions, acacia honey and fig jam
Home-made cantucci biscuit with Vin Santo dessert wine
White chocolate cheesecake with citrus fruits gelée
Crème brulée with exotic fruit salad
Soft dark chocolate mini cake served with strawberry ice cream
Coffee panna cotta, salted caramel and almond biscuit


Vini da dessert
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
Dessert wines
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
