Menù

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…..my travels…..

Raw Red Prawns and Honey
Endive and Tuscan Sausage
Spaghetti “al Burro”
Chianina Beef Ravioli
Pigeon and Hay
Chestnut Cake
75

Wine pairing
55

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…..Travels in The Green……

Autumn Salad
Savoy Cabbage and Black Garlic
Polenta Gnocchi and Burnt Leek
Eliche Pasta and Roasted Peperoni
Vegetables and Roots
Fennel and Yogurt
75

Wine pairing
55

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STARTERS

Savoy Cabbage
Saffron “Pura Crocus Montalcino”, Black Garlic, Fondue of Pecorino Cheese * 20

Foie Gras
Sesame, Dates, Figs Vinegar 22

Endive
Tuscan Sausage, Quail Egg Infused in Black Tea, Chestnut Honey * 21

“Porto S. Spirito” Raw Red Prawns
Honey “Batignani Montalcino”, “Serragghia di Pantelleria IGP” Capers * 22

Veal Snout and Tongue
Peperoni, Swiss Chard, Mustard * 21

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FIRST COURSES

Risotto “Riserva San Massimo”
Amberjack Carpaccio, Seaweeds 24

Chianina Beef Ravioli
Mushrooms, Underbrush Broth, Nigella Seeds * 23

Spaghetti “Gerardo di Nola”
Alpine Butter, Paprika, Parmigiano Reggiano “Vacche Rosse” 24 months, Lemon 21

Polenta Gnocchi
Leeks, Miso, Milk Curds * 23

Pici
Ragù of Deer “Hot and Cold”, Pecorino di Pienza Emulsion * 20

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SECOND COURSES

“Mora Romagnola” Pork Belly
“Millefiori di Bosco” Honey, Vinegar, Anise 31

Pigeon
“Finocchiona” Salami, Hay * 33

Sole Meunière
Toasted Flour, Parsley, Lemon Confit 33

Vegetables
Roots, Nuts * 30

Venison
Cypress, Mushrooms, Chestnut * 32

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DESSERT

Honey
Fresh Pollen, Citrus Fruits 13

Chestnut Cake
Rosemary Oil Powder, Candid Fruit 13

Persimmon
Cheese, “Piemonte IGP” Hazelnut, Caramel 13

Fennel
Smoked Yogurt, Licorice 13

Cheese Selection
Selection of Tuscan, Italian and Foreign Cheeses 17