Starters
Low-temperature cooked phesant breast marineted in white miso, glazed shallots with bourbon, refined floral tea and fresh truffle slivers
17€
No.1
Egg yolk and white foam served on a bed of charred leeks, velvety asparagus velouté and fresh truffle slivers
17€
Octopus salad seasoned with citrus and black sesame, delicate organic Sicilian avocado cream, crunchy tacos, vegan mayonnaise and seasonal vegetables
17€
Charred carrot,its smoky umami, reduced sheep milk , camilla savory tart and fresh chervil
16€
Roasted potato roll, tangy mushrooms, Oscietra caviar and wild garlic emulsion...accompanied by a " frittata of memories", crispy bread and organic salad
16€
First courses
Ravioli pasta stuffed with rainbow trout served on its refined reduced stock, puffed lentils, and finished with trout infused in carpione
22€
Tagliolini fresh pasta creamy with saffron butter, raw sweet red prawn from Mazara del Vallo, elederflower blossoms and fresh truffle slivers.
23€
Local Pici pasta-assort of thick spaghetti, served with a white ragout of "Cinta Senese" meat, cream of heirloom beans and lightly smoked with olive wood
21€
"Acquerello" risotto cooked in a green apple extract, accompanied by rich duck in salmi style, enhanced with juniper powder and fresh truffle slivers
21€
Provencal Berlingots pasta filled with ricotta cheese and fava beans, elegant " cacio e pepe" sauce, pod beans 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€
Monkfish cooked in a double way and stuffed with plums, delicately wrapped in bacon , grilled turnip greens, served with an elegant umami of aromatic herbs infused ith oriental aroma
30€
Lamb shoulder cooked at low temperature served with crispy puff pastry and caramelised onions from "Certaldo", accompanied by coulis of wild berries, sour cream and fresh trffle slivers.
30€
Pigeon:
crispy sautéed breast served with its own gravy, bonbon of thigh stuffed with smoked liver, salt-backed escarole, finished with "Vin Santo" wine and crumbs of toasted almond
32€
Catch of the day:local fish fillet cooked on the plank and paired with pea cream and anchovy extract, enhanced with black garlic emulsion, mountain celery and fresh truffle
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€
