Liver Carpaccio with caramelised pears and crunchy thyme bread
Specialty

Tuscan Antipasto (Tuscan cold meats with tomato bruschetta and liver pâté crostino)

Raosted octopus on mashed potatoes with spiced red wine ssauce

Three ages of Tuscan pecorino with truffle honey

Beef tartare with bufala mozzarella cream and anchovies

Pumpkin flan with grana padano cream and roasted hazelnuts
Vegetarian Gluten free

Ricotta and spinach gnudi with truffle béchamel and truffle shavings
Vegetarian Gluten free
Fresh homemade pasta

Homemade tagliolini with San Miniato black truffle
Vegetarian

Pici all'aglione della Valdichiana
Vegetarian

Paccheri with three fish sauce (octopus, sea bream, shrimp tails) and aromatic parsley oil

Pumpkin cream with goat cheese mousse and toasted bread
Vegetarian

Tagliatelle with fine beef ragout and slivers of cave pecorino cheese

Grilled beef tenderloin

Baked fillet of sea bream in a carrot and zucchini crust
Low Temperature Cooking

Eggplant parmigiana wrapped in phyllo dough with stracciatella flakes
New Vegetarian

Duck breast with orange sauce
Specialty
Low temperature cooking

Pork tenderloin with vin brulee pear

Marsala chicken breast with chestnut cream

Roasted potatoes
Vegetarian

Pan-fried spinach with Parmesan
Vegetarian

Grilled vegetables with aromatic oil
Vegetarian

Vanilla Creme brule
Specialty Gluten free

Traditional Tiramisu
Best seller

Tuscan almond Cantucci with vinsanto

Soft-hearted chocolate cake with caramel sauce and fresh raspberries
Gluten free

Fruit sorbet
Gluten free

Red wine pear with melted chocolate on custard