Our Appetizer Recommendations

A selection of salamis from Norcia and Cinta di Siena
Chianina beef carpaccio served on rucola salad with Parmesan flakes
Smoked tuna-fish carpaccio served with Danish butter and white pepper
Warm puff pastry filled with aparagus and Taleggio cheese cream
Zucchini flan with tomato, basil and black-skin Pecorino cheese
Green pepper soup, dressed with Parmesan flakes and Chianti olive oil

Our Pasta Dishes

Vialone risotto in wild mushrooms and grotta pecorino cheese sauce
Home-made noodles in guinea-hen sauce
Home-made dumplings in Rochefort and white pepper sauce
Large noodles in black truffle sauce
Large ravioli filled with potatoes, 'bygone recipes' sauce
Pici (hand made spaghetti) from Umbria region in garlic and tomato sauce
Raviolis with goat-cheese filling, in pachino tomatoes and orange sauce

Our Main Dishes

Brandy-flavoured braised sal cod, served with Pachino tomatoes and raisins
Veal escalope in wild mushrooms and oregano
Beef roll with fresh tomato, mozzarella and oregano
Broiled beef fillet accompained with roast potatoes
Beef fillet flavoured with bacon and grapes
Sliced beef pressed with cracked green pepper served on a bed of rucola
Bistecca Fiorentina - Typical Florentine T-bone steak

Side Dishes

Grilled vegetables dressed with extra virgin olive oil and fresh parsley
Tuscan beans with extra virgin olive oil
Green beans dressed with extra virgin olive oil and red wine vinegar
Pan-fried potatoes flavoured with rosemary

Our Fine Cheese Selection

Caprino Herbed cheese with a spicy orange sauce
Grotta Pecorino cheese enclosed in a walnut leaf for the aroma and served with honey
Pecorino buccia nera aged cheese with a spicy fig and pinenut citrus sauce
An array of mixed cheeses with a wine gelatine

For the Sweet-tooth

Prato almond biscuits accompained by Vin Santo dessert wine
Cr?me Brul?e with raspberries
Mascarpone cheese cream with cofee-flavoured thin biscuits and chocolate
Fresh pineapple or strawberries
Panna cotta (cream pudding) with wild berries
Ice cream from La Reggia degli Etruschi