Il menù
A constantly evolving seasonal menu paired with selected wines available only from a premier, richly-stocked wine store, such as ours.
OUR MENU
Tastes, scents, and colors
The dishes on our menu are created seasonally by our Chef and are closely linked to the colors, flavors and aromas of the ingredients that the territory and the season provides. Sometimes we offer traditional dishes in a contemporary style, and on other occasions we provide a new cuisine that will tempt your taste buds.
Tradition and innovation meets in our tasting menu, a truly a gastronomic experience for those who love to be amazed.
For wine lovers, we also offer Food & Wine Experiences with which our Chef together with our staff will take you on a journey of refined, tantalizing flavors and combinations.Relax, leave the hustle and bustle of everyday life outside our restaurant and we will provide you a unique and sensational experience.
ANTIPASTI
Tarte tatin of cherry tomatoes with buffalo mozzarella served with basil ice cream
Terrine of liver pâté with toasted brioche and red onion compote
Warm rabbit (from Valdichiana) salad, cherry tomato confit, Taggiasca olives and candied lemon served with a crunchy oregano wafer
Mackerel marinated with soy and mirin, wasabi foam and roasted lotus root
Selection of salami, prosciutto (cured ham), thinly sliced cured pork, cured pork cheek, fresh and aged pecorino cheese
Selection of cheeses
Toasted bread with stracciatella soft cheese, Cantabrian anchovies and sweet and sour onion
Culatello di Zibello with fried focaccias
FIRST COURSES
Crispy bread filled with croaker fish served with seafood stew
Creamy risotto with robiola cheese and arugula/rocket, roasted pepper cream and orange-glazed quail
Pici all’Aglione 2.0 (Pici pasta with a local garlic and tomato sauce)
Potato strips with porcini mushrooms, pecorino fondue and crispy bacon
Spaghettone (thick spaghetti pasta) from Gragnano, mixed tomatoes from the garden, basil and aged ricotta
SECOND COURSES
Sliced pork neck with sweet and sour beetroot
Slice of fish with caponata of sweet and sour vegetables and scorched lemon sauce
Roasted lamb ribs with sumac, eggplant/aubergine humus and mint scented mayonnaise
Egg cooked at a low temperature with roast potatoes, pecorino fondue and truffle
Florentine t-bone steak