1
Appetizers
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Smoked tuna carpaccio 20
roasted lettuce, citrus sauce -
Roasted Cauliflower 18
with root vegetable reduction and black truffle -
Grilled octopus 20
sweet garlic black cabbage and smoked paprika -
Quaglia cotta dolcemente 18
Gently cooked quail, pumpkin cream, black truffle, and foie gras -
Scarola “m’bottunata” 18
Escarole, burnt tomatoes, herring caviar, green olive cream -
Seabass tartare* 20
with crunchy seaweeed, carpione marinade gel and oyster foam -
Scottona beef tartare 20
with hazelnuts cream and miso mayonnaise
2
First courses
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Carnaroli riserva 18
Roccaverano robiola, hazelnuts, and red turnip -
Gyoza ravioli filled with Cinta Senese pork 20
brussels sprouts, macis and black garlic -
Pacchero "Mare Nostrum" 20
Pacchero with shellfish sauce, fish and sea lettuce -
Sedanini integrali pastificio "Mancini" 18
Whole wheat Sedanini with duck ragù, mushroom carpaccio, and pecorino with grape must -
Spaghettoni "burro e alici" 18
Spaghettone with butter and anchovies broccoli and fermented lemon -
Bonemarrow tortelli 20
with lemon flavored asparagus carpaccio and Parmesan cheese mousse
3
Second courses
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Cod in oil cooking 25
served on rosemary chickpea soup -
Black Angus 35
with friggitelli peppers and homemade bbq sauce -
Cinta Senese Piglet Port 26
reduction and charred mixed greens -
Green pepper amberjack 28
chanterelle mushrooms, lovage and mushrooms broth -
Turbot Ribs 28
with Jerusalem artichoke, spinach, and crispy pepper -
Lamb shank braised 26
with BBQ eggplant
4
Dessert
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Pistaccio semifreddo and karkadè 9
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“Croccantino” sour cherriy ice-cream with chocolate 9
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Watermelon granita, pine nuts, whipped cream and nasturtium 9
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Blackberry sponge cake with exotic fruits cream 9
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Yuzu mousse, strawberries and basil 9