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, Oil soil, Mustarde ice cream  16

Selection of cold cuts by Macelleria Chini – Gaiole in Chianti   12

First Courses


“Pappa al pomodoro” – Bread and tomato soupe 9

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

“Pinci” with tuscan bread sauce 12

Tortelli of lamb, Purple potato sauce, Green peas, Black olives powder 14

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

Second Courses


Duck, Red fruits, Spinach 17

Beff sirlion, Breadcrumb coating, Demi-glace, Glazed vegetables 18

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

Braised beef cheek, Its sauce,1 Sauteèd chard 18

Pigeon: Brest, Leg with pistachio grains, Wing in aspic, 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

Dark Chocolate Flan with withe hearth and cold vanilla crème anglaise

Tarte tatin of apples, red wine sauce, cinnomon and anise ice cream