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


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