Starters
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Pumpkin Cheese cake with lemon scented potato cream and deep fried pumkin
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Mullet fillets with herbs, wrapped in lard, with almond cous-cous and spicy tomato sauce and bread leaf
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Roast octopus on black Polenta into a spiced chard sauce
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Pheasant terrine with stuffed \"Tropea\" red onion and pomegranate sauce
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Granpiatto: selection of Tuscan cold meats with deep fried beignets and chicken liver croutons
First courses
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Pumpkin soup with a cheese mousse crouton, and an amaretto and hazelnuts wafer
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Jerusalem Artichoke risotto with Chianti wine reduction and deer carpaccio
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Chestnuts tagliatelle pasta with pumpkin, porcini mushroom and hog jowl on a rosemary \"Borlotti\" red beans cream
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Homemade cannelloni stuffed with cod and potatoes, with chickpea and squid ink sauce, homemade potato chips and baby spinaches
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Local ravioli filled with potatoes, with a meat sauce
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Main courses
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Traditional Fiorentina T-Bone steak served with white beans and roast potatoes (suggested for 2 persons or more) - Euro 6,00 per 100 gr
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Savoy cabbage and buckwheat timbale with melted Pecorino cheese, fresh cabbage and pomegranate
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Roast Sea brim fillet with braised red radicchio served with caramelized shallot and saffron sauce
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Stuffed pigeon rolled into ham, with broad beans purèe and \"Mostarda\" di Cremona
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Veal jowl braised with Vin Santo wine sauce, served with butter glazed celeriac and mashed potatoes
Dessert
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Orange flavored ricotta mousse on a chestnut cake, with Vin Santo wine reduction and a honey and Rosemary ice-cream
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Trifle with Alchermes liqueur
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Chocolate mousse with a banana ganache centre, maple syrup, and caramelized and dried banana slices
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Pumpkin froth with Amaretti bisquit crumble and Balsamic vinegar jelly
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Cheese selection with \"mostarda\
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Seasonal Fresh fruit
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Ice-cream and sorbets
