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Il menù

Il menù

Our history

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.

Give a dinner

ANTIPASTI

Terrine of liver pâté with toasted brioche and red onion compote

 

Squash flowers filled with ricotta and goat cheese with chopped tomatoes and almonds

 

Beef tartare with crispy zucchini spaghetti, marinated egg and pecorino foam

 

Tempura of baccalà and vegetables with sweet chili sauce

 

Selection of salami, prosciutto (cured ham), thinly sliced cured pork, cured pork cheek, fresh and aged pecorino cheese

 

Selection of cheeses

 

Prosciutto from Casentino

 

Toasted bread with stracciatella soft cheese, Cantabrian anchovies and sweet and sour onion

FIRST COURSES

Pici all’aglione 2.0 - Pici pasta with elephant garlic

 

Potato gnocchi stuffed with ricotta and porcini mushrooms with wild fennel and truffle sauce

 

Pizzicotti pasta stuffed with goose ragù with thin wafer of wild fennel and 36-month parmigiano cheese foam

 

Carnaroli risotto with spring peas and spicy lamb coratella

 

Tagliolini pasta with scorpion fish ragù sauce, cherry tomato confit, olives and fried capers.

SECOND COURSES

Egg cooked at low temperature with taleggio cheese foam and black truffle

 

Roasted cockerel/rooster with balsamic vinegar sauce and artichoke heart

 

Seared tuna sliced with roasted asparagus

 

Seared wild boar fillet and sweet and sour spring onions with cacciatore sauce

 

Fiorentina steak

DESSERT

Strawberry and mint soup with lemon and almond biscotti (cookies) and chocolate ice cream

 

Cheesecake with grilled apricots and lavender meringue

 

Coconut foam, vanilla and ginger, Saba melon, passion fruit cream

 

Caramelized puff pastry with gianduja mousse, black cherries and vanilla sauce

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