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A LA CARTE

OUR KITCHEN'S PHILOSOPHY

We create modern dishes inspired by historic Italian gastronomy and reflecting regional specialities of Northen Tuscany. We believe that no dish can be better than its ingredients, and that the best ingredients are seasonal, local and respectuful of nature.

APPETIZERS

  • CARPACCIO DI CAPESANTE, MANGO PICCANTE, GELATO ALLA PANNA ACIDA

    Scallops carpaccio, spicy mango and sour cream ice-cream

  • POLPO IN OLIO COTTURA, CREMA DI ZUCCHINE E MENTA

    Extra virgin olive oil octopus, zucchini and mint

  • UOVO BIOLOGICO IN CAMICIA, CAVOLO CAPPUCCIO, SALSA OLANDESE, TARTUFO NERO

    Organic poached egg, violet cabbage, hollandaise sauce, black truffle

  • CIPOLLE RIPIENE DI CARNE BRASATE AL VERMENTINO

    Onion rolls stuffed with meat, braised in Vermentino white wine

  • LINGUA DI MANZO COTTA A BASSA TEMPERATURA, FRUTTI DI BOSCO, 'NDUJA E MAIONESE AL PREZZEMOLO

    Low-temperature cooked beef tongue, berries, 'nduja and parsley mayonnaise

HOME MADE PASTA

  • TAGLIOLINI AI FRUTTI DI MARE

    Home made tagliolini with seafood

  • AGNOLOTTI DI PATATE E PAGRO,TARTARE DI GAMBERO ROSSO, SEDANO

    Home made agnolotti stuffed with potatoes, red snapper and celery

  • TORTELLINI RIPIENI DI PERE E PECORINO, SALSA ALLO ZAFFERANO, PISTACCHI

    Home made tortellini filled with pears, pistachio, pecorino cheese with saffron sauce

  • BOTTONI DI CONIGLIO AFFUMICATO, TARTUFO NERO, POLVERE DI OLIVE NERE

    Smoked rabbit buttons, black truffle, black olives powder

  • LASAGNETTE VERDI STORDELLATE DELLA TRADIZIONE MASSESE

    Traditional thin green squared pasta with beef ragout sauce and Parmigiano

MAIN COURSES

  • TRANCIO DI OMBRINA, FUMETTO MONTATO, CAPONATA

    Baked shi drum, fish fumè and caponata vegetable stew

  • BRANZINO, BACCELLI, BERGAMOTTO

    Sea bass, pods, bergamot

  • PICCIONE, PUREE ALL'ANICE STELLATO

    Pigeon, star anice puree

  • PETTO D'ANATRA ALLA WELLINGTON, MELA VERDE, PORTO

    Wellington duck breast, green apple, port

  • FILETTO DI MANZO AL FEGATO D'OCA E COGNAC, INDIVIA ALL'ACETO BALSAMICO

    Beef fillet and foie gras, flambee' with Cognac, Belgian endive

  • AGNELLO, CIPOLLINE CARAMELLATE, NOCCIOLA, CAFFE'

    Lamb, caramelised onions, hazelnut, coffee

DESSERTS

  • TIRAMISÙ SBAGLIATO AI LIMONI

    Citrus Tiramisù made with homemade limoncello

  • CIOCCOLATO, ARACHIDI E BANANA

    Chocolate, peanuts and banana

  • MELA, MENTA E SORBETTO ALLA PERA

    Apple, mint and pear sorbet

  • PANNA COTTA AL TÈ LAPSANG SOUCHONG, POLLINE, MIELE, GELATO ALLO YOGURT

    Lapsang Souchong panna cotta, pollen, honey, yogurt ice-cream

  • FRUTTO DELLA PASSIONE, GIANDUIA, CROCCANTE AL CARAMELLO

    Passion fruit, hazelnut chocolate, crunchy ca

PLEASE LET US KNOW IN CASE OF ANY FOOD ALLERGIES AND WE’LL BE HAPPY TO HELP
For anything not listed in the menu please ask for the price.

WINE LIST