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.
FROM OUR WINE BAR
Selection of cured meats and cheeses
Dry-cured ham with warm focaccia
Selection of cheeses
Toasted bread with stracciatella, Cantabrian anchovies and sweet-and-sour onion
Toasted bread with pecorino cheese, honey and walnuts
Chickpea hummus with Morgan’s pickled vegetables
The Chef’s sandwich with slow-cooked pork shoulder, tomato and green sauce
Focaccia with truffle omelette
Smoked salmon with yogurt dressing
Plain focaccia
ANTIPASTI
Chicken liver pâté, caramelized onions and toasted brioche
Warm pecorino cream on pea velouté, crispy cured ham
Beef tartare, porcini foam and herb bread crumble
Buffalo mozzarella, rocket salad, confit cherry tomatoes, breadstick crumble and balsamic pearls
Salt cod and vegetable tempura with sweet chili sauce
FIRST COURSES
Carnaroli risotto with broad beans, cacio e pepe and Cinta Senese lard
Ricotta and spinach gnudi on primosale cheese fondue with truffle
Buckwheat tagliolini with lamb ragout and artichokes
Squid ink gnocchetti with squid, prawns and zucchini
XXL spaghettone with asparagus carbonara
Pici “al fumo” with smoked pancetta, tomato, cream and chili pepper
Hand-rolled tagliatelle with traditional Tuscan ragù
SECOND COURSES
Roasted suckling pork belly with caramelized apricots and Port wine
Pan-fried egg with truffle and Parmigiano fondue
Free-range chicken pan-roasted with aromatic herbs
Seared duck breast with peach chutney and rosemary layered potatoes
Seared tuna tagliata with sweet and sour spring onions
Grilled cow fillet from Parmigiano Reggiano-fed cattle
Grilled T-bone steak from Parmigiano Reggiano-fed cattle