MENÙ A LA CARTE
TO START
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Selection of cinta senese cold cuts by Savigni
|
20 |
|
Chianina beef tartare in bellavista live seasoned
|
22 |
|
Porcini mushroom flan with smocked goose breast
|
18 |
|
Kataifi wrapped pecorino with wild flower honey
|
18 |
|
Marinated salmon with dill, fennel and orange salad
|
22 |
| Ginger flavoured squid and chard sauté | 20 |
FIRST COURSES AND ARTISAN PASTA
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Taglierini pasta with Cinta Senese ragout and aromatic herbs
|
18 |
|
Milk ravioli with red beet, butter, chive, balsamic vinegar drops
|
18 |
|
Spaghetti with herring carbonara
|
19 |
| Camouflage marinara risotto | 20 |
| Pumpkin gnocchi with guinea fowl sauce and black truffle | 19 |
| Paccheri with seafood and red wine sauce | 20 |
| Purple saeuer risotto with citrus flambé prawn | 22 |
MAIN COURSES From the land
|
Bellosguardo steak with potatoes and baked vegetables
|
6/hg |
| Bolgheri braised beef cheek with rösti potato | 28 |
| Chestnut stuffed rabbit with sauté herbs | 24 |
MAIN COURSES From the sea
| Italian frying • baby squids, shrimps and vegetables | 25 |
| Roasted umbrine with potato and porcini mushroom | 25 |
Dessert
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Key lime pie with flambè meringue
|
10 |
| Lamporecchio Rose: vanilla mousse, brigidini and cocoa sauce | 8 |
| RASPBERRY MONOCHROME • Fresh fruit, Sugar wafer, Sorbet | 12 |
|
Bellosguardo style Tiramisu
|
10 |
| Honey pannacotta made with organic honey from “cristofori apiculture” | 8 |
Please inform the staff of any intolerances and allergies.