Starters

Ricotta Quiche, Asparagus pureed soup, Balsamic Vinegard 9

Chicken liver, Pan brioche, Red onion Marmalade, Anchovy sauce 10

Slices of Marinated pork, Sauteed apples with calvados, Apple ang ginger  sorbet 10

Beef tartare, Dried egg yolk slices, Mustarde ice cream  16

Tuscan salami and croutons   12

First Courses


Carabaccia: White onion soupe, Sheep cheese greted 9

“Acquerello” rice, Queil, Parmisan foam, red wine reduction 14

“Pinci” with tuscan bread sauce 12

Tortelli of lamb, Topinambur Sauce, Artichoks, Black olives powder 14

Spaghetti “Martelli”, Fava bean pesto, Bread crumbs 11

Second Courses


Rabbit at 60°, Artichoks at 60° 17

Grilled beef, Oil and rosemary jelly, Rosted Potato 18

Wrap of Rice Flour of Carrots, Tomato, Anchovy and black olives sauce 14

Low temperature cooked beef cheek with wine sauce,

Brunoise of carrots, onion and celary, Beatroot cream 18

Pigeon: Brest, Legs with hazelnuts, VinSanto sauce 24

“Fiorentina” beef steak 5,50 € per Hg – 55 € per Kg

Desserts


Semifreddo with Cantucci (Tuscan Almond Biscuits) and VinSanto sauce

Mascarpone cheese Mousse, Chocolate egg, Salted mou, Hot Coffee sauce

Chocolate Flan with withe hearth and cold vanilla crème anglaise

Tarte tatin of apples, red wine sauce and lavender ice cream

Cantucci (Tuscan Almond Biscuits) and VinSanto

*Gluten Free