Appetizer
- Soufflé with 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
- Sinphony of Taste: Pudding with Asparagus, Mushroom
- Lancia d’Oro Hors oeuvre: Canapés, hot and cold Toast, Savoury Pie and Sliced Salami
- Tartare of Manzo with Cream of Tarragon, Mayonnaise of Avocado and Tomato, Hazelnut and Hamburger
- Terrine of Chest of Duck on Pan Brioche and Salad with Escalope of Foie-Gras and Apricot
First Courses
- Carnaroli Rice with Porcini Mushrooms Alchechengi and Celery
- Pappardelle with Ragù of Hare
- Home made Spaghetti with Garlic Oil Pepper Lime Citrus and Coffee
- Ravioli of Carbonara with Cheek Lard, Cream of Fava bean and Pepper
- Mezzelune of Potatoes with Pesto, Rucola Pinenut Bufala and Yellow Tomato
- Home-made Tagliolini with Black Truffle
Second Courses
- Rabbit with Carrots, crispy Fennel and drops of Yellow Pepper
- Expression of Crispy Pork with caramelized Papaya, Cabbage Ginger and Carrube
- Lamb: Carré on crust with Herbs, Root of Scorzanera Chips and Black Garlic
- Pigeon 2019: noble parts with Foie-Gras, quenelle of Cherries and breaded Bon Bon
- 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
- Backed Potatoes
- Spinach with Butter
- Zolfini Beans to the crock
- Grilled Vegetables cooked in the oven
- Tomatoes au gratin with basil Porfumo
Cheese
- Cheeseboard with Pecorino Cheese of Pratomagno and Fruit and Honey Jam
Cover Charge € 3.00 Service 15%
*If fresh food can’t be found we can use frozen food
