Creamy pink chickpeas from Reggello, Casentino egg, barbecue asparagus,Parmesan custard, pea blanquette, basil oil

Selection of Tuscan cured meats from Selve di Vallolmo Farm

Yeast-leavened roll with chicken liver patè, potato cream,spinach chlorophyll, apple with vin santo and rosemary

Sea bass, king prawn and nori seaweed terrine, chestnut honey toast,beurre meunière sauce, white turnip in 24h osmosis

Vegetable spaghetti, zucchini and carrot, on cream of zucchini cherry tomatoes and Taggiasca olives

Home made 40 yolks saraceno buckwheat pappardella pastawith beef bolognese sauce

Ravioli tile with Maremmana cow ricotta and spinach, mace béchamel,nettle chlorophyll, beetroot with raspberry vinegar

Button pasta filled with squid inzimino, fish fumet, squid ink tincture,Blu Mugello cheese, marjoram oil, leek powder

Artichoke in crust, stem ragù with Jerusalem artichoke,Jerusalem artichoke hollandaise, wild herbs in vinaigrette, tarragon oil

Applewood-smoked Joselito Iberian secreto, celeriac cream, black garlic,rosemary toasted bread, caramelized shallot, seaweed powder

Venison loin, smoked carrot cream, sweet-and-sour Dijon mustard jus,Tonda Gentile hazelnut, spring onion marinated with yuzu

Catch of the day, fennel and radish cream,fish fumet with Pai Mu Tan white tea, fennel salad with mint oil

Fiorentina steak

Green Salad

Roast potatoes

Sauteèd vegetables mix

Il Vezzo Garden Salad (Mix of salads, herbs and flowers from the garden)

Cantucci di Prato and vin santo

House tiramisu mousse

Like a tarte au citron: Italian meringue,lemon curd, Ovis Molis biscuit, mint water, burnt lemon peel gel

Pear and vanilla soufflé, salted caramel,70% single-origin Madagascar chocolate ganache