MENÙ A LA CARTE
TO START
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
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
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.