Starters
Liquid egg yolk, crispy leeks, egg white foam, pumpkin cream and fresh truffle slivers.
18€
Slow-cooked pheasant breast roasted at a low temperature, plum puree, chestnut powder and fresh truffle slivers.
18€
Burnt carrot, goat cheese cream with hazelnut oil, miso paste and fresh shiso cress.
16€
Cod confit with coconut milk, wasabi and kale chips.
18€
Mackerel fish burnt with cooking torch, lemon emulsion, its tartare, finger lime, cuban oregan and braised pak-choi.
17€
First courses
Ravioli pasta stuffed with spinach and ricotta cheese, sauteed spinach and Jerusalem artichoke milk.
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.
19€
Tagliolini fresh pasta, powder of porcini mushrooms and fresh truffle slivers garnish
20€
Paccheri pasta filled with sea bass mousse, tartare of red prowns from Mazara del Vallo, sea food bisque and nettle jelly
22€
Acquerello” Risotto seasoned with Parmesan cheese from red cow 30 months aged, stew wild boar and fresh truffle slivers
22€
Main Courses
Monkfish, kombu algae broth, plankton, caviar, katsuobushi and sprouted lentil salad.
29€
Pigeon sauteed breast, its own gravy, red bit in different consistence and stewed red chard.
29€
Seared scallops, maitake mushrooms, powder of toasted malt, velvety of porcini mushrooms and fresh truffle slivers.
28€
Lamb shoulder cooked at a low temperature, its brown background scented with mustrd, cauliflower and fresh truffle slivers.
29€
Three select cuts of local longhorn Chianina beef paired with fresh truffle
29€
Dessert
Dark chocolate mousse, cocoa streusel and wild berries in syrup
8€
Vanilla rice pudding, celery, licorice ground and fresh truffle crumbs
8€
Coffee crumble, hazelnut creamy, Italian meringue and cardamom ice cream.
8€
Selection of Italian cheeses served with jams, honey or fruit.
12€
