MENÙ A LA CARTE

Our à la carte menu is available throughout the weekend, from Friday evening to Sunday lunch included.
For weekday lunches from Tuesday to Friday, we invite you to explore our weekday lunch menu.

SPECIALTIES

Selection of Cinta Senese DOP – From Savigni agricultural burcgers	24
Pata Negra con pan y tomate – 100% acorn-fed,and-sliced	35
Bread, centrifuged butter and Cantabrian anchovies – To be prepared at the table	20
Live seasoned tartare – From alfalfa-fed beef	25 + truffle 10€
Autumn/winter roll – Filo pastry filled with purple cabbage, buffalo stracciata and raw violet shrimp	28

PASTA / RICE

Ditalini with butter, lemon and grey mullet roe- Best enjoyed by the spoonful	22
Verrigni spaghetti with smoked herring caronara – The Chef’s signature dish	23
Porcini mushroom risotto – scented with nepitella	25
Fresh tagliolini with truffle – According to the season	35
Pici with Etruscan suckling-pig ragù – Slow-cooked with Tuscan herbs	20

FROM THE GRILL

Bistecca Secondo BSG – Minimum kg cut, recommended for 2 people	6/hg
Etruscan suckling-pig chitarra pasta – Marinated with herbs and served simply to bring out its flavour	26
Duck variation – Duck breast, its jus and foie gras	28
Octupus tentacles, its pil-pil sauce, green sauce – Steamed to tenderise, then grilled to impart the characteristic aroma and crisp crust	30
Wagyu ingot, brown jus – A selected cut from the hindquarter of Italian Wagyu, grilled	30

VEGETABLES

Grilled vegetables	6
Zolfini beans	4
Twice-cooked potatoes	4
Fried porcini mushrooms	15
Roasted porcini mushrooms	15

DESSERT

Kataifi-crusted Tuscan DOP pecorino with our honey	9
Rosa Lamporecchio – Mascarpone cream, cofee syrup and lamporecchio brigidini	8
Torta leonardo – Soft hazelnut cake with semi.whipped cream	10
Basque burnt cheesecake with black fig compose	10
Vanilla semifreddo with an alchermessoaked ladyfinger centrer and chocolate namelaka	10

Please inform the staff of any intolerances and allergies.

TO START

Selection of cinta senese cold cuts by Savigni	24
Broccoli with anchovies flavored oil and Scamorza crispy wrap with its dripping	18
Beetroot and cannellini beans hummus with roasted vegetables and crispy black cabbage	18
Ginger flavoured steamed prawns and squids with pappa al pomodoro and basil chlorophyll	30

FIRST COURSES AND HANDMADE PASTA

Spaghetti carbonara with smoked herring	23
Milk ravioli with red beet, butter, chive and balsamic vinegar drops	18
Fresh picini with pigglet ragout and aromatic herbs	19
Fresh tagliolini with white truffle	40
Linguine with Viareggio’s cockles and cured mullet roe	30

Pizza Sbagliata

Crispy white pinsa with seasonal toppings

MAIN COURSES

Bellosguardo steak with potatoes and white beans – minimum 1 kg	6/hg
Slow cooked pork loin in three pepper sauce with baked potatoes	20
Roasted Cardoncelli mushrooms with celeriac puree and cereal bread	20
Roasted cod with Porcini mushrooms and bay leaf powder with polenta croutons	30

HER MAJESTY, THE CHIANINA BEEF

Live seasoned Chianina tartare	25
Paccheri with Chianina ragout and Cardoncelli mushrooms	20
Raw and cooked Chianina beef with Uncinato truffle potatoes	33
Chianina beef sliced with black cabbage pesto and pecorino cheese	28
Chianina steak with potatoes and white beans Minimum 2 persons	10/hg

DESSERT

Kataifi wrapped pecorino with erica honey	9
Like a Pavlova Chestnut mousse with italian meringue and mandarin gel	10
Rosa di Lamporecchio Tonka bean chantilly with red fruits coulis and brigidin	8
Torta Leonardo Soft hazelnut cake with lightly whipped cream	10
“Paradise” Chocolate parfait with mascarpone cream and raspberry jelly	10

Please inform the staff of any intolerances and allergies.