Il menù

Tuscan Selection of Prosciutto, Salame, Finocchiona from Scarpaccia, Pecorino, and Liver Crostini

Home-made Wild Boar Terrine served with Fresh Walnut Bread

Tuscan Cured Ham with Fried Dough “Coccoli” and Burrata Cheese

Seasonal Vegetable Flan Finished with a Light Cheese Cream

Crostone with burrata cheese and Cantabrian anchovy fillets

National Cheese Selection with Honey

Fresh Tomato and Basil “Bruschetta”

Slow-Braised Veal Tongue in the Traditional Florentine Style

Potato-filled dumplings with Bolognaise Sauce

Home-made Pici Served with a Rich Maremma Wild Boar Ragù

Fresh Pasta with Cheese and Black Pepper

Chitarrine Pasta with Salt Cod and Fresh Basil Pesto

“Penne Pasta” with Ragù and Béchamel

Rigatoni served with a Baby Octopus Sause

Green Potato Gnocchi with Crispy Guanciale, traditional Italian Cured Pork Cheek on a Silky Bean Cream

Tuscan Ribollita, a Rustic Bread and Vegetable Soup

Tortellini with Creamy Ham and Mushroom Sauce

Chef’s Pasta of the Day

Florentine-style T-bone Steak (kg)

Beef Tenderloin

Seared Sliced Beef with Arugula with Shaved Parmesan

Sliced ​​chicken with rocket and Parmesan flakes

Seared Sliced Beef with Patanegra Lard

Florentine-style Veal Ossobuco

Peposo, a Tuscan Black-Pepper Braised Beef, Served with Creamy Mashed Potatoes

Hand-Chopped Chianina Beef Tartare with Onion, Capers, Egg Yolk and Fried Potatoes Chips

Beef Tenderloin with Green Peppercorn Sauce

Stewed Artichoke on Potato Cream with Egg Yolk and Parmigiano

Grilled Octopus on Creamy Mashed Potatoes

Livorno-Style Salt Cod with White Beans

Seasonal Mixed Salad

Roasted or Fried Potatoes

Light Roasted Vegetable Medly

Sautéed spinach*

Daily Chef’s Selection of Lightly Fried Specialties

Hot chocolate heart cake

Panna cotta with red fruits

Cantuccini our production with Vin Santo

Tiramisu our way

Mineral Water

Red Wine

White wine

Glass of red/white wine

COCA COLA/FANTA/SPRITE

APERITIVO OF THE HOUSE

COFFEE

CAPPUCCINO

BITTERS

GRAPPE AND WHISKY