Menu
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Appetizers
Chicken Liver Terrine with Caramelized Onions and Brioche Bread
A delicate preparation of chicken livers, with caramelized onions in balsamic vinegar and
brioche bread toasted in butter
Salt cod, tomato soup, and fried leeks
Salt cod creamed with butter
served with warm tomato soup and crispy leeks
Veal Tongue Carpaccio with Salsa Verde
Thinly sliced veal tongue, served with parsley salsa verde
Crostone with Black Cabbage and Cannellini Beans
Crispy bread served with "fagioli all’uccelletto" and sautéed black cabbage
First Courses
Val d’Orcia Pici with Aglione
: Fresh, handmade pasta with tomato sauce and sweet aglione
Pici with Traditional Ragù
Slow-cooked Meat Ragù According to the Classic Recipe
Bread Gnocchi with Salted Butter and Sage
Fluffy gnocchi coated in a cream of salted butter and fresh sage
“Carabaccia” sautéed with Pecorino cheese
Onion soup simmered and flavored with bay leaves,
baked in the oven with Tuscan Pecorino cheese
Main Courses
Braised Beef Cheek with Vino Nobile di Montepulciano
Beef cheek slowly braised in Vino Nobile di Montepulciano
served with a creamy mashed potato purée
Duck with Plums
Duck leg served with sautéed vegetables and plums, on a plum-based brown sauce
Tuscan-Style Tripe
Veal tripe slowly simmered in a creamy tomato and vegetable sauce
Fried Salt Cod, Chickpea Puree, and Wild Fennel
Fried salt cod served with a chickpea puree flavored with wild fennel
Roasted Savoy Cabbage, Chestnut Mousse, and Red Berry Sauce
Slice of roasted Savoy cabbage with a quenelle of chestnut mousse and red berry sauce
Fiorentina Steak
Side Dishes
Baked Potatoes in Foil
Mixed Seasonal Salad
Sautéed Vegetables
French fries
Desserts
House-Made Tiramisu
Mini Tart with Ricotta Cream and Fresh Pears
Artisanal Cantucci and Vin Santo
Carrot and Thyme Tart with White Chocolate Sauce
Dark Chocolate Mousse with Chestnut Shavings
