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
Fondue of Tuscan pecorino cheeses with grape and walnut flatbread
Lamb pie and black beans with sweet-and-sour cauliflower, carrots, and parmesan sauce
Creamed salt cod with crisp bread wafers and sautéed king oyster mushrooms
Braised artichoke in fricassee
from the Tuscan Tradition
Chicken liver pâté terrine with caramelized onions and toasted brioche bread
Cold cuts and cheeses platte
Norcia cured ham with warm focaccia
Organic woodland black pork prosciutto with warm focaccia (L’Agricologica, Aboca)
FIRST COURSES
Pici pasta with cream of yellow pumpkin, Cinta pork cheek and crispy Tuscan kale
Creamy risotto with red beets, blue cheese and pistachio crumble
Tagliolini with winter radicchio and walnut pesto
Soup with mussels and “scrigni”, little stuffed pasta filled with matcha tea and croaker fish
from the Tuscan Tradition
Cortonese-style potato gnocchi
Tagliatelle with Tuscan ragù
Polenta with venison bites
SECOND COURSES
Wild boar fillet seared with Syrah sauce and served with red onion parmigiana
Low temperature egg with cream of Jerusalem artichoke and smoked winter vegetabless
Fried rabbit with aromatic fried battered herbs
Seared octopus and prawns seared on rosemary chickpea purée and chickpea stew
from the Tuscan Tradition
Filetto di manzo alla griglia
Seared pork belly with pear poached in red wine
Free-range Tuscan chicken “alla cacciatora”
DESSERT
Caramelized apples with spices and dried fruit in crispy pastry with vanilla ice cream
Ricotta and chestnut tartlet on persimmon cream and mulled wine gelato
Hazelnut “lingotto”, zabaglione mousse and vanilla cream
Vanilla mousse, cocoa crumble, red fruit glaze with black cherry ice cream
from the Tuscan Tradition
Tiramisù
Biscotti e Vinsanto