Selection of local cold cuts and mixed croutons

Puff pastry stuffed with stewed yellow pumpkin and sweet gorgonzola, walnut cream

Pienza fresh pecorino flan with soft core, thinly sliced of pear and balsamic vinegar sauce

Deconstructed quail:
Quail breast perfumed with aromatic herbs, its thigh with lard, braised artichokes and Vin Santo reduction

Browned scallops, cream of cannellini beans and crispy courgette flowers

Roasted octopus tentacle, kataifi pasta, chicory salad, taggiasca olive pesto, and hollandaise sauce

Egg pappardelle with braised wild boar in Chianti Classico, officinal herbs and juniper scent

Carnaroli risotto with stewed artichokes and mint, creamed in Parmigiano Reggiano cheese 36 months

Sienese pici “all’Antica” beef ragù and bread crumbs flavoured with thyme

Cannelloni au gratin with seasonal mushroom sauce thyme-scented, saffron fondue

Paccheri, monkfish sauce, broccoli and cherry tomatoes, caper powder

Ravioli stuffed with roasted sea bass, lentil cream and beetroot chips

Sienese ribollita

Traditional Fiorentina T-bone steak served with cannellini beans or mixed salad

Braised wild boar with three peppers served with coveted polenta

Duck breast with red fruit sauce, sweet and sour borettane onions

Rolled pork filled with sauteèd spinach and pecorino cheese served with grated potatoes and its sauce

Marinated amberjack with lemongrass, braised escarole and vegan mayonnaise

Red tuna in crusted with mixed seeds, valerian salad, cheek pea cream and oriental sauce

Appetizers

Poached egg, cauliflower mousse and grated truffle

Beef tartare, toasted hazelnuts, topinambur cream and grated truffle

First courses

Egg tagliolini pasta, black cabbage reduction, salted butter and grated truffle

Potato dumplings with taleggio cheese sauce, bread basket and grated truffle

Second courses

Sliced grilled beef served with mashed potatoes, beetroot and grated truffle

Slow cooked veal cheek, celeriac moelleux and grated truffle

Home made traditional cantucci biscuits and Vin Santo

Bignè chocolate puffs, pistachio cream, bitter-scented English sauce

Caramellized millefeuilles served with diplomatic coffee cream and cacao crumble

Dark chocolate brownie served with vanilla ice cream and salted caramel

Sablè shortcrust pastry cassette, citrus cream and fresh berries

Pienza pecorino cheese plate served with caramelized red onions, acacia honey and fig jam

Vin Santo Castello di Brolio 2008

Ala Duca Salaparuta

Granello Brolio Vino Passito

Muffato della Sala Antinori 2010

Passito di Pantelleria Liquoroso Martinez

Passito di Pantelleria DOP