Starters

Cream and Saor pumpkin, confit jerusalem artichoke, gentile hazelnut celery foam, Sichuan pepper and coffee


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


Bbq lobster, claws salad, brioches bread and hotel maitre’s butter with thyme

First courses

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


Ricotta cheese and spinach home made ravioli pasta with butter and sage sauce


Home made pappardelle with traditional beef filet Bolognese sauce


Home made pici pasta, black garlic, confit roast white garlic, bottarga and parsley

Main courses

Onion tarte tatin, piquillo pepper, caciocavallo cheese fondue with marjoram


Quail crepinette and brown stock, foie gras, zabaione citrus foam and radicchio


Roasted amberjack fish, broccoli, turnip greens and fish light broth


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


As A Tarte Au CitronItalian meringue, lemobn curd, mint water and burned lemon peel


Chestnuts mousse, rosemary salty crumble, candied almonds and enrglish cream with tumeric