First course
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Potatoes ravioli with Fassona beef ragout with orange peel and rosemary
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Trofie (short twisted pasta typical of Liguria) with home-made Pesto sauce ( basil, pine nuts, Tuscan pecorino cheese ), green beans and Tuscan extra-virgin olive oil
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Vegetable soup
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Rice Riserva San Massimo (Rice awarded by “Il Gambero Rosso” magazine as the best Carnaroli rice in Italy) with shellfish bisque, champagne and chives
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Home made large raviolo stuffed with burrata (mozzarella with a kneaded paste and a milk and buttery flavour) and eggplants served on tomatoes coulis with tarragon
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Traditional “Pappa al pomodoro” ( bread and tomato thick soup ) with extra virgin olive oil and basil
Dessert
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Parfait of crunchy nougat, caramel and pistachio with melted chocolate
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Warm chocolate pie served on Madagascar vanilla custard
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Selection of ice creams and sorbets ( chocolate, cream, strawberry and lemon )
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Millefeuille decomposed served with Chantilly cream, dark chocolate and fresh raspberries
Second Course
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Beef fillet with aromatic herbs and Chianti Classico reduction accompanied by mash potatoes with marjoram and lemon
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Egg-plants pie with mozzarella served on peas cream and tomatoes confit
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Wild Amber jack fillet on asparagus cream with celeriac pie
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Lamb chops crumbed in green bread and nuts served with purple cabbage flan
Drinks
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Bottle of water
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Coffee
Starter
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Thin slices of duck breast with orange sauce, acidulous onion from Certaldo and wild red chicory
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Warm asparagus pie served on leeks and potatoes sauce with goat cheese and black olives
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Slices of Gravlax salmon marinated with dill, accompanied by thin crunchy slices of brown bread, avocado and edible flowers
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Selection of Tuscan cured meats and cheeses accompanied by tomato bruschetta and pumpkin compote
