Leek flan with pecorino cream and fresh truffle
Fassona beef tartare (capers, pickles, mustard, egg, Worcestershire sauce, Tabasco)
Marinated angus carpaccio, parmesan crisp, burrata mousse and caramelized onion
Enoteca tasting board with mixed wild boar cold cuts and a variety of
aged pecorino cheeses, served with fresh fruit, honey, and mostarda / for 2 people
Seared prawns with chickpea cream and parsley extract
Tuna tartare with honey mustard, ribes and fresh mint
Mugello-style tortelli with Tuscan meat ragù
Pappardelle with wild boar ragù
Pumpkin velouté with toasted seeds and amaretti crumble
Champagne risotto with marinated prawns and lime zest
Mezzi paccheri with tuna, pistachio mousse and crumble
Tagliolini with fresh truffle
Mezzi paccheri “Carbonara” served in a crispy Parmesan shell
Spaghetti with fresh cherry tomatoes, burrata cream and basil oil
Cuttlefish ink risotto with a golden foil
Ricotta and lemon filled pasta, with cod fish, pine nuts and raisins
Pecorino-filled tortellini with pecorino fondue, walnuts and honey
Tagliolini with fresh truffle
Pappardelle with wild boar ragù
Spaghetti with cherry and date tomatoes, burrata cream and basil oil
Chianina beef fillet with truffle cream and fresh truffle
Chianina beef fillet with Bolgheri wine reduction
Stuffed quail with truffle mashed potatoes and fresh truffle
Guinea fowl fillet with sautéed chicory and plum sauce
Tuna tataki with celeriac purée, caramelized onion and teriyaki sauce
Florentine Chianina steak 5 weeks dry age. On the Rib (min 1.2 kg)
Florentine Chianina steak 5 weeks dry age. On the Rib (min 1.4 kg)
Florentine steak scottona black urus 4 weeks dry age (min 1.2kg)
Florentine steak scottona black urus 4 weeks dry age (min 1.4kg)
Tuna tataki, vegetables caponatina and teriyaki sauce
Cod fish in reverse searing, lard, pine nuts and honey
Roasted potatoes
Grilled vegetables
Sautéed chicory
Mixed salad
Cover charge
Monday – Friday
18:00 – 23:30
Saturday – Sunday
11:00 – 23:30
