Starters
Liquid egg yolk, crispy leeks, egg white foam, salsify cream and fresh truffle slivers.
18€
Slow-cooked pheasant breast roasted at a low temperature, bluelerry juice,walnuts emulsion and fresh truffle slivers.
18€
Burnt carrot, goat cheese cream with hazelnut oil, miso paste and fresh shiso cress.
16€
Chickpeas soup with moscardini, paprika croutons and crunchy octopus.
18€
Rabbit "roulade", potatoes cream, herbs oil and turnip greens.
17€
First courses
Ravioli pasta stuffed with ricotta cheese and "corbezzolo" honey , sauteed spinach,Jerusalem artichoke milk and fresa truffe slivers.
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 plankton olive oil.
22€
Acquerello” Risotto seasoned with Parmesan cheese from red cow 30 months aged, stew wild boar, balsamic vinegar reduction, black garlic, toasted hazelnut and fresh truffle slivers
22€
Main Courses
Red snapper "au naturelle", beurre blanc sauce and crispy artichoke.
29€
Pigeon: sauteed breast, crispy tigh, red porto wine reduction and stewed rainbow chard.
29€
Seared scallops, shiitake mushrooms, powder of toasted malt, velvety of winter 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€
