Our Kitchen
Omnivore and vegan cuisine, season after season
Starters
Chianina Beef Tartare, Hazelnut Majo and Black Truffle
16( 1 - 6 - 7 - 8 - 9 - 10 - 12 )
Organic Egg, Truffle Crumble, Potato Foam
14( 1 - 3 - 7 )
★ FeaturedSelection of Free-Range Cinta Senese Cured Meats from “Azienda Agricola Il Buiolo” and Cheeses
20( 6 )
Vegan Cheese Selection
14( 1 - 2 - 4 - 5 - 6 - 8 - 9 - 10 - 11 - 13 )
Fried Polenta, Chestnut Cream, Porcini Mushrooms and Truffle
14( 8 )
Creamy Burnt Carrot Purée and Thyme Bread
12( 8 )
First Courses
Homemade Tagliatelle with Wild Boar Ragù and Apples
15( 1 - 3 - 7 - 9 - 12 )
Pumpkin Tortello, Gorgonzola Sauce, Liquorice Powder and Toasted Hazelnuts
16( 1 - 3 - 7 - 8 - 9 - 12 )
Umbricelli Pasta with Wild Mushroom Ragù
15( 1 - 8 - 9 )
Potato Gnocchi with Celeriac Cream, Charred Leek and Lemon Gel
15( 1 - 6 - 8 - 10 - 13 )
Main Courses
All main courses served with the side dish of the day.
Sliced Beef Steak
22Fiorentina Steak
6per 100 gVenison, Mashed Potatoes and Radicchio
20( 7 - 9 - 12 )
Grilled Lamb Chops “Scottadito”
18Vegetable Steak
22( 1 - 5 - 6 - 8 - 9 - 10 - 11 )
Plant-Based Slow-Braised Stew with Mashed Potatoes
20( 1 - 2 - 4 - 5 - 9 - 10 - 11 - 12 - 13 )
My “Meatball” with Tomato Sauce
16( 1 - 2 -4 - 5 - 9 - 10 - 11 - 12 - 13 )
Desserts
Mango Pavlova
7( 3 - 7 )
Limone in limonaia
7( 7 )
Dark Chocolate Crémeux with Raspberry Granita
7( 5 - 6 - 8 )
Peach, Almond & Basil
7( 1 - 5 - 6 - 8 )
Pizza
Available Friday, Saturday and Sunday only
