Selection of Tuscan cured meats from Selve di Vallolmo Farm

Rolled sheet of yeat-leavened dough with chicken liver patè, potatoes cream spinach chlorophyll, apple with vin santo and rosemary

Hiramasa amberjack crudo, aji amarillo, daikon, zucchini scapece cream, Piedmont hazelnut, wild fennel sorbet

Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives

Home made 40 yolks and saraceno buckwheat pappardella pasta with beef bolognese sauce

Filled bottoni pasta with eggplant, pine nuts and raisins,warm tomato consommé, marjoram oil, salted ricotta

Pici pasta, Poget oyster, butter with caper from Pantellerianori seaweed breadcrumbs, oyster leaf

Pajeon, shiitake, spring onion, dill yogurt,red onion giardiniera, white sesame dressing

Castaing farm duck cooked over barbecue, pickled beetroot,salsa verde sauce, poultry demi-glace and saba

Terrine of free-range Valdarno chicken, peas, yuzu jus, snow peas,Casentino pecorino, beetroot powder

Catch of the day, marinara fish broth, sea fennel, fennel, yeast powder

Fiorentina steak

Green or Mix salad with carrot, tomatoe, cucumber and fennel

Green Salad

Roast potatoes

Sauteèd vegetables mix

Cantucci traditional dry biscuits with almonds and vin santo

Home made tiramisù

Pan brioche, namelaka, roasted hazelnut nougatine,strawberry coulis, browned butter ice cream

Roasted banana ice cream, coconut milk foam,banana praline, pineapple coulis, loomi crumble, agricole rum