Appetizer
- Soufflé of Pears and Potatoes with Truffle’s scales on Saffron Cream and Chestnut Honey
- Chopping board of Casentino’s Grigio with Polenta, Hot Bread and Fruit’s Jam
- Trilogy of Artichokes: Raw with Polenta and Black Cabbage, steamed with Rosemary Oil and Pudding with Licorice
- Lancia d’Oro Hors oeuvre: Canapés, hot and cold Toast, Savoury Pie and Sliced Salami
- Tartare of Beef with Tomato, Cappers, Lavender’s Mayonnaise, Rhubarb and mini hamburger of beef
- Chest of Duck on Pan Brioche and Salad with Escalope of Foie-Gras with Pears and Tangerine
First Courses
- Carnaroli Rice with Starwberries, Asparagus and crumble of Nettle
- Pappardelle with Ragù of Hare
- Pici with Ragù of Hare
- Home made Maccheroncini with Carbonara and Fava Beans
- Ignudi of Ricotta Cheese and Spinach on Saffron’s cream, Porcini Mushrooms and Leek
- Ravioli with Cheese fom Alpe, Radicchio cream of Walnuts and drops of Pomenagrate
- Tortelli of Eggplant on cream of Yellow Tomato, drops of Burrata and Cappers
- Handmade Tagliolini with Black Truffle
Second Courses
- Rabbit on cream of Yellow tomato, Celeriac and crispy Artichokes
- Expression of Crispy Pork with Chestnuts and Fennel, crumble of Cinnamon and gelè of green Apple
- Lamb: Carré on crust with Herbs and the Leg with Scorzanera and Black Garlic
- Pigeon 2020: noble parts with Foie-Gras, Bon-bon with Herbs, quenelle of Persimmon fruit, Mushrooms, sauce of Hazelnuts and Coffee
- Millefoglie of Beef with Spinach, Parmesan and Black Truffle
- Fillet of Beef with reduction of Brunello Wine, Zolfini Beans and Chips Potatoes
- Beef Steak “Fiorentina” Breed Chianina
- Sliced Beef of Chianina to Robespierre min 2 people
Side Dishes
- Mix Salad / Rucola and Parmesan
- Baked Potatoes
- Spinach with Butter
- Zolfini Beans to the crock
- Grilled Vegetables
Cheese
- Chopping board of Casentino’s Grigio with Polenta, Hot Bread and Fruit’s Jam
Cover Charge € 3.00 Service 15%
*If fresh food can’t be found we can use frozen food
