MID-WEEK LUNCH MENU
This menu is valid for lunch from Tuesday to Friday and offers a culinary offering designed for business lunches, work appointments and occasions when times are tighter but you don’t want to give up taste.
TO START
|
Selection of cinta senese cold cuts by Savigni
|
24 |
| Beetroot and cannellini beans hummus with roasted vegetables and crispy black cabbage | 18 |
| Smoked salmon with dill, sour cream and potato blins | 20 |
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 | 25 |
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 |
DESSERT
| Kataifi wrapped pecorino with acacia honey | 9 |
| Lamporecchio Rose: cheese and pear cream with tipical lamporecchio wafer | 8 |
| Zuppa inglese | 10 |
| Shortcrust tart with mascarpone cream and berries | 10 |
| Chocolate brownie: Cardamon and banana with vanilla ice cream and cashew pralines | 9 |
Bellosguardo Wine • 1 Glass 3 | Water 1lt 3 | Coffee 2
Please inform the staff of any intolerances and allergies