Menu
LA CENA
Dinner
ANTIPASTI
Starters
Ombrina*
Fagiolini, friggitelli, cetriolo, beurre blanc al sambuco
Meagre Crudo
Delicate slices of raw meagre with crisp green beans and friggitelli peppers, cool cucumber and a fragrant elderflower beurre blanc (4,7,9)
Seppia*
Bietola, carote alla brace, artemisia
Cuttlefish & Charred Carrots
Tender cuttlefish with charcoal-grilled carrots, chard and a hint of wild artemisia (4,9)
Sparnocchi*
Fagioli cannellini, capperi, finocchietto di mare, olio al cipollotto
Tuscan Mantis Prawns
Sweet raw mantis prawns over creamy cannellini beans, with capers, sea fennel and a bright spring onion oil (2,7,9)
Lattuga romana
Suprema di pollo, tuorlo, parmigiano, nespole, semi di zucca salati
Chicken & Baby Romaine
Roasted chicken supreme over crisp romaine with cured egg yolk, shaved parmesan, sweet loquat and salted pumpkin seeds (3,5,8,9)
Melanzana
Ricotta di bufala, pomodoro, basilico, lamponi
Aubergine & Buffalo Ricotta
Silky buffalo ricotta with aubergine, sun-ripe tomato, basil and a scatter of fresh raspberries (7,9)
I PRIMI
First Course
Risotto
Scampi, sedano, limone persiano
Langoustine Risotto
Creamy risotto with sweet langoustine, celery and a lift of Persian lemon (2,7,9)
Chitarre
Arselle, aglio dolce di Certaldo, peperoncino
Chitarre with Clams
House-made guitar-string pasta tossed with fresh clams, sweet Certaldo garlic and a whisper of chilli (1,3,6,7,9,14)
Spaghettone
Ragù bianco di coniglio, burro affumicato, erbe amare
Spaghettone, Rabbit Ragù
Thick spaghetti in a slow-cooked white rabbit ragù, finished with smoked butter and bitter herbs (1,6,7,9)
Bottone
Branzino, capperi di sambuco, pesche, alloro
Sea Bass Bottoni
Delicate pasta parcels filled with sea bass, with elderflower capers, summer peach and bay (1,3,4,7,9)
Tubettino
Topinambur, mandorle, cerfoglio
Tubettini & Jerusalem Artichoke
Short pasta with silky Jerusalem artichoke, toasted almond and chervil (1,7,9)
I SECONDI
Main Course
Filetto
Tartufo, foie gras, salsa al madeira, finocchio, pesca
Beef Fillet, Truffle & Foie Gras
Prime beef fillet with foie gras and truffle, a glossy Madeira sauce, fennel and peach (7,9)
Polpo*
Anguria agli agrumi, pomodoro alla vaniglia, timo
Octopus & Watermelon
Octopus with citrus-infused watermelon, vanilla-scented tomato and thyme (4,7,9)
Sogliola*
Ketchup di barbabietola, porro alla cenere
Sole & Ash-Roasted Leek
Fillet of sole with ash-roasted leek and a bright beetroot ketchup (4,6,7,9)
Ricciola*
Patate dolci, daikon, caviale, erba cipollina
Amberjack & Caviar
Amberjack with sweet potato, daikon, caviar and fresh chives (4,7,9)
Tarte Tatin
Cipolla dolce, crescione d'acqua, melassa
Caramelised Onion Tarte Tatin
A savoury tarte tatin of sweet caramelised onion with peppery watercress and lemon balm (1,3,7,9)
Per garantire la massima sicurezza e qualità, i prodotti ittici serviti crudi o poco cotti sono stati preventivamente abbattuti
To ensure maximum safety and quality, fish products served raw or undercooked have been previously frozen
