Starters
Cauliflower cream, leaves of crispy barley, grapefruit and lemon balm
Rolled sheet of yeats-leavened dough with chicken leaver patè, potatoes cream, spinach chlorophyll, apple with vin santo and rosemary
Selection of Tuscan cured meats from Selve di Vallolmo Farm
Crispy octopus, ancient mustard potatoes puree with capers and almonds pesto
First courses
Vegetables zucchini and carrots spaghetti, with zucchini cream and taggiasche olives
Home made ravioli pasta with ricotta cheese and spinach, butter and sage
Home made pappardelle with traditional beef filet Bolognese sauce
Linguina pasta, porcini mushroom broad, chard cream and cannolicchio razor clams
Main courses
Cardoncello mushroom, scarola salad cream, Jerusalem artichoke peel crumble, capers and salsif
Confit stuffed Guinea-fowl leg with pistoiese bacon, aubergine chips, fresh julienne pear and dill, and auberginer cream
Codfish, Bolgheri chickpea cream, piquillo pepper and sunchoke
Grill beef filet with spinach cream and sautéed fresh spinach with raisin and pine nuts
Fiorentina steak
Side dishes
Green or Mix salad with carrot, tomatoe, cucumber and fennel
Il Vezzo Garden saladwith more than twenty varieties of plants and flowers from our garden in Colle Val d’Elsa (SI)
Roast potatoes
Sauteèd vegetables mix
Baked seasonal vegetables
Desserts
Cantucci traditional dry biscuits with almonds and vin santo
Beetroot and ricotta cheese semifreddo, ruby chocolate and tonka bean namelaka, english cream with thyme, chia seeds, water of beetroot e sablè shortcrust
Home made tiramisù
Chestnut mousse, salty crumble with rosemary, candy almonds and english turmeric cream