tar-tufo

Menù 2020

Starters

Quail:

Quail breast glazed with Vin Santo wine, crisp thigh, quail egg, foie gras and endives.

17€

Salmon marinated in beetroot, baby salad leaves, sour cream and toasted sesame seeds

17€

Shortcrust pastry tartelette, yellow pumpkin puree, goat’s cheese with chives and tamarind crumble.

15€

Crunchy octopus, cream of chickpeas, potatoes, black garlic, olive oil with parsley and edible flowers.

16€

Whipped Mazara del Vallo red prawn, quark, radishes, lime and Iceland moss lichen foam (Cetraria islandica).

22€

First courses

Stuffed pancakes filled with creamed, salted and dried cod (bacalao), lime, marsh samphire (Salicornia europaea) and rabbit stock.

18€

Local pici di Siena pasta – a sort of thick spaghetti, beef stew without tomato sauce made from meat from the local Chianina cattle, flavoured with miso paste and lightly smoked with olive wood.

20€

Dainty potato dumplings (gnocchetti), turnip greens, broccoli and cauliflower, confit tomatoes and mustard sprouts.

16€

Potato and shallot velouté, turmeric and verbena rice crisps.

14€

Cappelletti pasta filled with slow-roasted boar flavoured with berries, in its own gravy, with pomegranate extract and ground hazelnuts.

18€

Main Courses

Turbot fillet in a puffed sorghum crust, rosemary, stuffed escaroles and dried olives.

26€

Grilled guinea fowl in its own gravy, flavoured with liquorice and fennel.

26€

Sautéed pigeon, melted 75% chocolate, kale and white turnip.

26€

Sea bream steak au naturel, julienne of crunch artichoke, crustacean crisps, Jerusalem artichokes and swordfish eggs.

26€

Roasted loin of boar, aromatic herbs, demi-glace rich brown sauce, wild blackberries, carrot greens and celeriac.

26€

Braised cheek of veal, mashed potatoes and Brunello di Montalcino red wine sauce.

26€

Dessert

Honey shortcrust pastry, cheesecake cream and pears in the rhum.

9€

Bavarese all’arancia, streusel al thé verde e croccante al pistacchio.

9€

Dark chocolate sphere, melt-in-the-mouth raspberry, ginger and mint crumble.

9€

Panna Cotta with vanilla bourbon, rhubarb, liquorice and  fresh truffle shaving.

11€

Selection of pecorino cheeses from the Siennese Clay hills served with acacia honey, figs jam and dried fruit.

10€

Blackcurrant mousse with jaconde biscuit and chestnut cream.

9€

Vanilla mousse, chestnuts biscuit an glazed raspberry mirror.

8€

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

Polenta flour canapés with sun-dried tomatoes grilled with DOP fontina cheese and fresh truffle shavings.

18€

Slow-cooked pheasant breast roasted at a low temperature on a crispy puff pastry and poppy seed base, Tropea red onions, blueberry juice and fresh truffle shavings.

20€

Blanched scampi, creamed zolfino beans, red quinoa and fresh truffle shavings.

28€

First courses

Homemade malfatti pasta, shiitake mushrooms, fresh sheep’s cheese, finocchiona salami bits and fresh truffle shavings.

20€

Tagliolini egg noodles, toasted almonds and fresh truffle shavings.

20€

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

22€

Main Courses

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

28€

Cinta Senese fillet of pork, leeks, Lardo di Colonnata salumi, late-harvest Radicchio Rosso di Treviso PGI red lettuce and grated fresh truffles

28€

Poached egg seasoned with blue salt from Persia, spinach and fresh truffle shavings

22€

Seared scallops , pureed purple potatoes, watercress and fresh truffle shavings

28€

Truffle Tasting menu 5 courses 70 euros p.p.

Local Flavors and Classics with a Creative Twist: Tasting Menu 5 dishes 60 euros p.p.

Local Flavors and Classics with a Creative Twist: Tasting Menu 7 dishes 75 euros p.p.

Truffle Tasting menu 7 courses 85 euros p.p.