Starters
770 b.C
Pan-seared quail breast accompanied by a thigh stuffed with plums, served on a soft flan of chicory flavoured with fresh minit, finished with a refined red "Porto" wine reduction and fresh truffle
18€
No.1
Liquid egg yolk, egg white foam served on a pecorino cheese fondue, bacon plus toast braed crumble and fresh truffle slivers
18€
Colombo
Crunchy octopus on a bed of fluffy potatoes and leeks, steamed cwpea, crispy olive oil bread and sour baby vegetables in different consistencies.
18€
Afrodite
Seared scallops served on a creamy carrots,citrus jelly, organic fennel salad flavoured with Tuscan olives garnished with Oscietra caviar
21€
Obelias
Ancient grain waffle accompanied by charred pumpkin and its cream, enhanced with a miso emulsion.gentle goat cheese scented with herbs, toasted pumpkin seeds and fresh truffle
17€
First courses
Iride
Ravioli pasta stuffed with rainbow trout served on a refined beurre blanc sauce flavoured with "Aglione" accompanied by puffed lentils, crispy black cabbage and finished with marineted trout in citrus-infused carpione
22€
Concordia
Tagliolini fresh pasta seasoned with browned butter and fresh shiitake mushrooms, on a elegant consommé of "Chaga" mushrooms and fresh truffle slivers.
23€
In-Cinta
Local Pici pasta-assort of thick spaghetticooked in a purple cabbage extract, served with a chopped ragout of " Cinta Senese" meat pork and finished with a delicate alpine Fontina cheese fondue.
22€
Autumn Vibes
"Acquerello" risotto whipped with Pamigiano Reggiano cheese 30 months aged, stew duck meat ragout served with a light saffron sauce, reduction of Sangiovese wine and fresh truffle slivers
23€
Malfatti di Siena
Durum semolina wheat dumpling seasoned with ricotta cheese and spinach served with Jerusalem artichoke milk, sautéed spinach and fresh truffle slivers
20€
Main Courses
Tre Consistenze
Three select cuts of white cow Chianina beef paired with organic vegetables and accompanied by fresh truffle
30€
Atlantide
Monkfish confit delicately wrapped in a burnt cabbage, served on a porcini mushrooms cream and finished with a light Mediterranean "dashi" and fresh truffle slivers.
29€
Forestiero
Lamb shoulder cooked at low temperature served with roasted polenta and caramelised onions from "Certaldo", accompanied by sour cream, coulis of wild berries nd fresh trffle slivers.
30€
Trait d'union
Pigeon:
crispy sautéed breast and breaded thigh, its own gravy, salt-baked escarole finished with "Vin Santo" wine and crumbs of toasted almonds
32€
All' amo
Catch of the day: fish fillet cooked on the plank served with potato pavé flavoured with fresh thyme, differnt textures of cauliflower and a refined vegetables reduction
30€
Dessert
Tar- TUFO special homage to Siena: vertical mascarpone mousse, ladyfinger dipped in a special blend espresso and coffee crumble
10€
A hint of sweetness
Pate à choux craquelin filled with hazelnut cream,milk of mozzarella cheese, dried celery and fresh truffle slivers
11€
A dazzle from Capri
Our version of Babà soaked in a limoncello emulsion, cream of lemoncurd and golden brown "Italian" meringue
10€
Club Tropicana
Multigrain tartelette, passion fruit "frangipane", tropical fruit ganache, mango and thyme gelato garnished whit dried pineapple and coconut
10€
Selection of Italian cheeses served with jams, honey or fruit.
15€
