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

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

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

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

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

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