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 |
|
Kataifi wrapped pecorino with wild flower honey |
18 |
|
Zolfini beans hummus with roasted vegetables
|
18 |
|
Smoked salmon with dill sour cream and potato blinis
|
20 |
| Crispy bread milfoil with stockfish mousse and pickled onion | 22 |
FIRST COURSES AND HANDMADE PASTA
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Spaghetti carbonara with smoked herring |
18 |
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Milk ravioli with red beet and blue cheese sauce
|
18 |
|
Fresh picini with cinta senese ragout and aromatic herbs
|
19 |
|
Artichokes risotto with cured mullet roe and salty lemon zest
|
20 |
| Chestnut gnocchi with pecorino cream and black truffle demiglace | 20 |
MAIN COURSES From the land
|
Bellosguardo steak with potatoes and baked vegetables
|
6/hg |
| Pork cheek with mashed potato and roasted plums | 20 |
| Truffle stuffed rabbit with zolfini beans | 24 |
MAIN COURSES From the sea
| Italian frying • baby squids, shrimps and vegetables | 25 |
|
Roasted stockfish with stewed fennels and olives crumble
|
27 |
Dessert
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Belgian dark chocolate 70% with maracuya coulis
|
10 |
| Lamporecchio Rose: cheese and pear cream with tipical lamporecchio wafer | 8 |
| Tartelletta al cacao • Kopi luwak coffee sauce and mascarpone cream | 10 |
|
Cinnamon flavoured baked fruit with vanilla ice cream
|
10 |
| Honey pannacotta made with organic honey from “Cristofori apiculture” | 8 |
Please inform the staff of any intolerances and allergies.