Selection of Sienese local cold cuts and croutons

Pecorino di Pienza cheese soufflè, heart of roasted eggplant, tomato and miso jam

Terrine of hare, pan brioche, salad and citronette

Sienese onions filled with bread, marjoram, brie cheese and onion sauce

Tuna tataki crusted with borlotti beans, fish caviar and barbecue sauce

Fried cod fish with potatoes, raisins and mint served with green sauce, mayonaise and wasabi

Hand rolled Sienese pasta with beef ragù, bread crumbs flavoured with anchovies and capers

Pyramid of green pasta stuffed with Sienese braised veal with cream of bone marrow and it’s sauce

Stuffed pasta filled with pappa al pomodoro, crystalized basil, black garlic and concentrated of tomato sauce

Chickpeas and browned shallots soup, pearl spelled and oil perfumed with sage

Potato and ricotta cheese dumplings, artichoke cream, blu cheese and potato chips

Tagliatelle egg pasta with clams and mussles, cream of leeks and oil perfumed with parsley

Rolled guinea fowl with cabbage and apples, crusted with almonds, it’s sauce and sauteèd cabbage

Rabbit stuffed with bell peppers, black cabbage, served with mashed potatoes

Piggeon marinated with rice malt and red vermouth served with spinach flan

Turbot in red onions and carrots crust seared with butter and rosemary and served with seasonal vegetables

Lamb fillet marinated with Vin Santo wine and aromatic herbs, au gratin potatoes and paprika waffer

Traditional grilled Fiorentine T-bone steak served with white beans or mixed salad

Appetizers

Pouched egg, artichokes, Pienza pecorino cheese fondue, and grated truffle

Pan cooked scallops, zolfini beans cream, champignon foam and grated truffles

First courses

Risotto carnaroli creamed with parmesan cheese aged 36 months, pistachio and beetroot cream with grated truffles

Egg tagliolini pasta, smoked butter, saffron reduction and grated truffle

Second courses

Pork shoulder served with turnip greens, grapefruit crisp and grated truffle

Bis of beef: Beef tartare with rocket salad reduction & sliced grilled beef served with mashed potatoes and grated truffle

Tartlet served with lemon cream and meringue flambè

Creamy cashew nut, coffee sponge, fluffy white chocolate and mandarin cake

Evolution of zuppa inglese with dark chocolate parfait, custard eclair and alkermes ganache

Warm cheesecake of citrus fruits

Traditional cantucci biscuits and Vin Santo wine

Pienza pecorino cheese platter served with red onion mustard, acaccia 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