Starters
Tuscan chickpea flour "flatbread", fillet of cod confit, thyme vegan mayonnaise, vegetable broth flavored with ginger.
19€
Liquid egg yolk, egg white foam, burnt leeks , black kale and fresh truffle slivers
19€
Broiled pumpkin, its own velvety, tartelette filled with fresh cashew cheese, emulsion of miso paste, caramelized pumpkin seeds and fresh truffle shaving.
19€
Crunchy octopus,crispy Tuscan bread scented with local olive oil, escarole backed with "taggiasche" olives on a tepid tomato and stew fish.
19€
Slow-cooked pheasant breast, " Bouchée à la Réine filled with shiitake mushrooms, red prawn from Mazara del Vallo, Kombu seaweed, cep cream and fresh truffle slivers
19€
First courses
Hand-made pillow pasta stuffed with red chicory and purple potatoes en papillote, milk of topinambur, veggie cheese, pwder of cep and fresh truffle shaving.
20€
Tagliolini fresh pasta whipped with browned butter and saffon from San Gimignano, chopped hazelnuts and fresh truffle slivers.
24€
Tuscan spaghettone pasta blended with rustic pesto of sardines, raisins and toasted pine nuts, light cream of garlic and wild fennel, seasoned with lemon breadcrumbs.
22€
Risotto carnaroli "Acquerello" cooked in a beetroot water, macis veal sweetbreads, drops of buffalo mozzarella cheese and fresh truffle shaving.
23€
Ravioli pasta of chesnut flour filled with marineted and slowly cooked wild boar, spinach cream, local pecorino cheese fondue and pomegranate jus.
22€
Main Courses
Three select cuts of local longhorn Chianina beef paired with vegetables and fresh truffle slivers.
30€
Seared scallops accompanied with Oscietra caviar, bbq carrots, fresh sprouts, citrus beurre blanc and plankton olive oil.
30€
Lamb shoulder in double cooking, celeriac cream, endive grilled on a plank, grainy mustard from Dijon and fresh truffle slivers.
30€
Pigeon: the breast and the thigh served with its own gravy , foie gras, reduction of Sauternes wine and organic rainbow stewed chard.
32€
Steamed red snapper served with broccoli puree, coloured cauliflowers gently spiced, fish stock demi-glace and fresh truffle slivers...paired with a cup of floral blended and lotus root tea.
32€
Dessert
Creamy gianduia chocolate, milk-chocolate crumble and fiordilatte ice cream
9€
Pate à choux craquelin filled with hazelnut, cream of mozzarella cheese, dried celery and fresh truffle slivers
10€
Coconut panna cotta, with chocolate, almond bisquit and culis of mango fruit.
9€
Multicereal tartelette, red fruit "frangipane", raspberry ganache, white chocolate namelaca scented with lemon and fresh berries.
9€
Selection of Italian cheeses served with jams, honey or fruit.
12€
