Fried polenta with liver paté and pork cheek stew, crouton with pecorino cheese and black truffle, Tuscan soup, milk sandwich with mini beef burger with parmesan cream and caramelized onion.

Artisan cured meats and cheeses, fried polenta with Tuscan chicken liver pate, toasted bread with pecorino cheese and black truffle, a tasting of traditional Tuscan soup, mini beef burger with Parmesan cream and caramelized onion, small hand-cut beef tartare.

Knife-beaten beef tartare (200 gr.) with salt, pepper and extra virgin olive oil.

Knife-beaten beef tartare (200 gr.) with quail egg, caper leaf, dehydrated red onion and parmesan wafer, anchovies from the Cantabrian Sea.

Knifer-beaten beef tartare (200gr) with seasonale black truffle.

Knife-cut beef tartare (200g) on its marrow with garlic mayonnaise, parmesan chips and egg yolk bottarga

5 knife-beaten beef small tartare seasoned with the chef's imagination, beef carpaccio seasoned with extra virgin olive oil, Maldon salt and Szechuan pepper, small bourgignonne with taleggio fondue and crispy bread

Homemade raviolo filled with guinea fowl, served on a parmigiano cream and radish

Homemade gnocchi filled with molten egg yolk, served on a pecorino cream

Homemade ravioli filled with lampredotto ragù on a parmesan cream and green sauce.

Homemade tagliatelle served with marrow bone with parmigiano vacca rossa 24 months and finished with crumble of bread aromatized with lemon.

€/Kg 55,00 - €/Kg 80,00 depending on the breed and maturation

Biscuit base, condensed milk, banana, whipped cream and cocoa

Baked served with a choise from: red fruits, chocolate or salted caramel.

Dark chocolate cake with pistachio heart on custard
(Preparation time: 12 minutes)