Starters

Carrot, ginger, mirin celery, red onion treacle foam,salting ricotta cheese and dried anion


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


Monkfish cheek skewer, Casentino cheek lard, kale, mayonnaise dripping and crusco pepper

First courses

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


Tagliolino home made pasta, sour hay and camomile butterwith hay and beer cured cheese


Home made pappardelle with traditional beef filet Bolognese sauce


Casoncello pasta with Valdarno pink chickpea,marrow foam, mussel and shells broth

Main courses

Grilled cardoncello mushroom, pan brioche, duxelles, raw champignon,grape with vin santo, mint cream and rocket salad water


Bbq calf’s sweetbread, escalore, anchovy, pine nuts and whisky jus


Brill fish filet, Colonnata lard, Pantelleria capers sauce and asparagus crudités


Bbq pigeon and its brown stock,Pietramala potatoes purée, candied shallot and black cabbage


Fiorentina steak

Side dishes

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


Green Salad


Roast potatoes


Sauteèd vegetables mix

Desserts

Cantucci traditional dry biscuits with almonds and vin santo


Home made tiramisù


Strawberry frangipane pastry, red fruit consommé, basil strawberry,mugo ice cream and Sichuan pepper


Ruby chocolate ganache, cashew praline,Guanaja 70% chocolate bon bon, saffron ice cream and oat foam