tar-tufo

Menù 2019

Starters

The quail in two consistences: 

the glazed breast with Vin Santo wine, the crunchy thigh, its egg, fois gras and endive on the bridge.

18€

Marinated Salmon with redbeet,crispy salad, sour cream and toasted sasame seeds.

18€

Shortcrust pastry , soft thistles, chervil goat's cheese and saffron sauce.

15€

Crunchy octopus, cous cous, potatoes, black garlic, parsley's oil and cucumber.

18€

Mackerel fish,kombu seaweed, roasted pepper , Jerusalem artichoke , quinoa's tin slice and  watercress.

16€

First courses

Ravioli pasta stuffed with milky codfish, fresh chives, creamed peas and crunchy zucchini flowers.

18€

Pici noodles pasta, longhorn chianina beef white ragù,miso and light smoking in olive wood.

20€

Mini potatoes dumplings seasoned with datterino tomato and Tuscan pesto, pecorino di fossa cheese and chips of rice.

18€

"Cinta senese" (saddleback pig) "bottoni" egg pasta, lobster, its jus and lemon thyme.

22€

Soups

Traditional vegetables consommè, egg 50°.

16€

Second courses

Seared red mullet, "pancotto" (cooked bread), coriander and lemon zest.

26€

Lamb's chops breaded with thyme, chard and parsnip's cream.

26€

Pan-browned Pigeon , red Porto wine reduction, cherry and stewed escarole.

28€

Roasted wild boar loin, healing herbs , demi-glace at roots and mashed potatoes and carrots.

26€

Golden- brown sea bass , its bisquet reduced, green beans , fresh fennel and puffed sorgum.

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 crispy pastry, poppy seeds, Tropea's onion,blueberries juice  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 ,asparagus, taleggio cheese, finocchiona's crumbs and fresh truffle shavings.

20€

Tagliolini egg noodles, almond 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)

Local Flavors and Classics with a Creative Twist: Tasting Menu