tar-tufo

Menù 2018/2019

Starters

Cured meat plate of “cinta senese” pork, from the local “Fattoria il Colle di Nicola Zanda” farm, served with sausage and fresh pecorino cheese crouton, "fett'unta" and Tuscan patè on crusty bread.

15€

Crispy pastry, flax seeds filled with braised leeks, "pecorino di fossa" cheese, toasted walnuts and blueberry juice

18€

The quail in two consistences: 

the glazed breast with Vin Santo wine, the crunchy thigh, its egg, fois gras and black kale.

18€

Salmon bites marinated and smoked served with citrus, watercress and fennel salad, ginger mayo.

18€

Shortcrust pastry , soft thistles, coriander goat's cheese and redbeet cream

15€

Steamed lobster, its jus, horseradish and artichokes in two ways.

20€

First courses

Ravioli pasta stuffed with milky codfish and chickpeas, fresh chives, creamed lentils and Brussels sprouts.

20€

Pici noodles pasta scented by thyme, roe deer ragù and chestnuts crumbs

18€

Mini potatoes dumplings seasoned with broccoli and cauliflowers, tuscan pesto  honeycomb chicory and black garlic.

16€

Cappelletti pasta filled with stew wild boar, berries, pomegranate extract, spinach and hazelnuts powder.

20€

Cuttlefish's pearls, "calamarata" pasta, Guinea fowl, itsinnards with black-ink and celery's emulsion.

20€

Soups

Pumpkin's velvety sauce, black beans , crispy rice pastry and gorgonzola cheese drops.

16€

Shellfishes consommé, served with scampi-fish "confetti", organic vegetables and prown sautéed.

22€

Hearty cephalopodos soup, toasted crouton and monkfish wiyh fresh dill.

18€

Second courses

Braised veal cheek, lavander's aroma, chard crown and potatoes chips.

26€

Lamb's chops in almond and black sesam crust, celeriac and curly endive

26€

Pan-browned Pigeon , withe Porto wine reduction, fresh grape and stewed escarole.

26€

Mackerel fish, roasted pepper , Jerusalem artichoke, red onion's jam and organic watercress

26€

Roasted wild boar saddle, aromatic herbs ,own roots demi-glace and mashed potatoes.

26€

Golden- brown sea bas , its bisquet reduced, green beans and "roveja".

26€

Rabbit sirloin, its offals with fennel's seeds, breaded with aromatic herbs, leeks and carrot's purèe

26€

Dessert

Honey's shortcrust pastry, vanilla scented cheesecake cream, cinnamon, cruncy pears and toasted hazelnuts

8€

Cocoa streusel, smooth dark chocolate, orange land and passionfruit ice-cream

8€

Green apple macaron, mint and lime sauce.

8€

Almond's " semifreddo" served with crumble of coffee, ginger caviar and italian meringue

8€

Selection of pecorino cheeses from the Siennese Clay hills served with acacia honey, fig jam and roasted nuts.

10€

Velvety clementine, wafer and "Bronte's pistachio".

8€

Vanilla mousse, chestnuts biscuit an glazed raspberry mirror.

8€

Truffle-based Recipes (local truffles from the Siennese Clay Hills)

Starters

Crostini canapés of milled maize polenta and sun-dried tomatoes au gratin with DOP fontina cheese, and fresh truffle shavings.

18€

Slow-cooked pheasant breast on a bed of white eggplant parmesan and fresh truffle shavings.

20€

Browned red prowns from Mazara del Vallo, zolfini beans, bay leaf sponge and fresh truffle shavings

28€

First courses

Durum wheat semolina ,red chicory, taleggio cheese, finocchiona's crumbs and fresh truffle shavings.

20€

Tagliolini egg noodles, walnuts powder and fresh truffle shavings

20€

Carnaroli risotto with purple cabbage, saffron pistils(locally grown at Frances' Lodge) burrata cheese and fresh truffle shavings

22€

second courses

Three select cuts of local longhorn Chianina beef, paired with fresh truffles 28€

Pork fillet, shiitake mushrooms sauce, shallots glazed with apple vinegar and fresh truffle shavings

28€

Poached egg, dried cauliflower, blue salt from Persia and fresh truffle shavings

22€

Seared scallops in a blackberries breadcrumbs, violet potatoes mousse and fresh truffle shavings

28€

Truffle Tasting Menu
(minimum 2 persons)

Browned red prown from Mazara del Vallo, zolfini beans, bay leaf sponge and fresh truffle shavings served with aperitif

starters

Canapé of milled maize polenta and sun-dried tomatoes au gratin with DOP fontina cheese, and fresh truffle shavings.
 

First courses

Carnaroli risotto with purple cabbage, saffron pistils(locally grown at Frances' Lodge) burrata cheese and fresh truffle shavings.

Tagliolini egg noodles, walnuts powder and fresh truffle shavings.

Second courses

Three select cuts of local longhorn Chianina beef, paired with fresh truffles.
Poached egg, dried cauliflower, blue salt from Persia and fresh truffle shavings

Dessert

Vanilla mousse, chestnuts biscuit, "zabaglione" with Vin Santo wine  and fresh truffle shavings 

This menu includes water and coffee

85€ P.P.

Local Flavors and Classics with a Creative Twist: Tasting Menu

Shortcrust pastry, soft thistles, coriander goat's  cheese and redbeet cream.

starters

Selection of cured meats from Cinta Senese pork raised by local farm "Il Colle" served with typical crostini

 

first courses

Pici noodles pasta scented by thyme, roe deer ragù and chestnut crumbs.
Cuttlefish's pearls,"calamarata" pasta  Guinea fowl....its offals with black-ink and celery's emulsion

second courses

Lamb's chop in almond and black sesame crust, celeriac and curly endive
Selection of pecorino cheeses from the Siennese Clay hills served with acacia honey, fig jam and roasted nuts.

dessert

Vevety clementine, wafer and "Bronte's pistachio".

 

 

this menu include water and coffee

65€ P.P.