Menu

Tuscan pecorino cheeses in three stages of aging with jam

Chicken liver quenelles with caramelized pears and thyme bread crisp

Celeriac carpaccio with lemon emulsion and mixed salad leaves

Artichoke cooked at low temperature with stracciatella mousse, spiced wine reduction and herb breadcrumbs

Cauliflower flan, truffle vegetable demiglace and Parmesan wafer

Citrus-marinated salmon with lemon emulsion, radishes and dill oil

Pici pasta with tomato sauce, Valdichiana “aglione” (huge garlic) cream processed with Pacojet and a hint of chili

Tagliatelle with fine beef sauce and pecorino di fossa cheese shavings

Mugello potato ravioli on a cream of leeks and citrus fruits

Tagliolini with lemon, anchovy colatura and parsley breadcrumbs

Chicken stuffed with ricotta cheese and red radicchio on a creamy Parmesan and walnut sauce, served with potato gratin

Sliced beef on rocket cream, served with potato gratin

Spiced cauliflower on a hazelnut vegetables sauce, served with porcini mushroom stems

Baked onion with taleggio cheese, hazelnuts and honey, served with green salad and apple cider vinegar vinaigrette

Fish of the day