{"id":4398,"date":"2022-01-20T17:24:56","date_gmt":"2022-01-20T17:24:56","guid":{"rendered":"https:\/\/www.ristorantebellosguardo.it\/?page_id=4398"},"modified":"2026-09-30T17:00:43","modified_gmt":"2026-09-30T17:00:43","slug":"menu-cena","status":"publish","type":"page","link":"https:\/\/www.ristorantebellosguardo.it\/en\/menu-cena\/","title":{"rendered":"Men\u00f9 \u00e0 la carte"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ background_color=”rgba(255,255,255,0.27)” background_blend=”multiply” custom_padding=”9px|0px|0|0px|false|false” global_colors_info=”{}”][et_pb_row admin_label=”Row” _builder_version=”4.19.0″ _module_preset=”default” min_height=”164px” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ header_font_size=”32px” custom_margin=”||7px|||” global_colors_info=”{}”]<\/p>\n

MEN\u00d9 A LA CARTE<\/h1>\n

[\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.19.0″ _module_preset=”default” custom_padding=”28px||4px|||” global_colors_info=”{}”][\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.19.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” min_height=”50px” custom_padding=”27px|0px|4px|0px|false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Our \u00e0 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.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” min_height=”1190px” custom_padding=”11px|||||” global_colors_info=”{}”][et_pb_row admin_label=”Riga” _builder_version=”4.19.0″ _module_preset=”default” custom_padding=”|||2px||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Testo” _builder_version=”4.19.0″ _module_preset=”default” text_font=”|300|||||||” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

SPECIALTIES<\/h2>\n\n\n\n\n\n\n\n
\n
Selection of Cinta Senese DOP – From Savigni agricultural burcgers<\/span><\/div>\n<\/td>\n
24<\/td>\n<\/tr>\n
Pata Negra con pan y tomate – 100% acorn-fed,and-sliced<\/td>\n35<\/td>\n<\/tr>\n
Bread, centrifuged butter and Cantabrian anchovies – To be prepared at the table<\/td>\n20<\/td>\n<\/tr>\n
Live seasoned tartare – From alfalfa-fed beef<\/td>\n\n

25 + truffle 10\u20ac<\/p>\n<\/td>\n<\/tr>\n

Autumn\/winter roll – Filo pastry filled with purple cabbage, buffalo stracciata and raw violet shrimp<\/td>\n\n

28<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n

PASTA \/ RICE<\/h2>\n\n\n\n\n\n\n\n
Ditalini with butter, lemon and grey mullet roe- Best enjoyed by the spoonful<\/td>\n22<\/td>\n<\/tr>\n
Verrigni spaghetti with smoked herring caronara – The Chef’s signature dish<\/td>\n23<\/td>\n<\/tr>\n
Porcini mushroom risotto – scented with nepitella<\/td>\n25<\/td>\n<\/tr>\n
\n
\n
Fresh tagliolini with truffle<\/span>\u00a0 – According to the season<\/span><\/i><\/div>\n<\/div>\n<\/td>\n
35<\/td>\n<\/tr>\n
Pici with Etruscan suckling-pig rag\u00f9 – Slow-cooked with Tuscan herbs<\/td>\n20<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n

FROM THE GRILL<\/h2>\n\n\n\n\n\n\n\n
\n
Bistecca Secondo BSG – Minimum\u00a0 kg cut, recommended for 2 people<\/span><\/div>\n<\/td>\n
6\/hg<\/td>\n<\/tr>\n
Etruscan suckling-pig chitarra pasta – Marinated with herbs and served simply to bring out its flavour<\/td>\n26<\/td>\n<\/tr>\n
Duck variation – Duck breast, its jus and foie gras<\/td>\n28<\/td>\n<\/tr>\n
Octupus tentacles, its pil-pil sauce, green sauce – Steamed to tenderise, then grilled to impart the characteristic aroma and crisp crust\u00a0<\/td>\n30<\/td>\n<\/tr>\n
Wagyu ingot, brown jus – A selected cut from the hindquarter of Italian Wagyu, grilled<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n

VEGETABLES<\/h2>\n\n\n\n\n\n\n\n
Grilled vegetables<\/td>\n6<\/td>\n<\/tr>\n
Zolfini beans<\/td>\n4<\/td>\n<\/tr>\n
Twice-cooked potatoes<\/td>\n4<\/td>\n<\/tr>\n
Fried porcini mushrooms<\/td>\n15<\/td>\n<\/tr>\n
Roasted porcini mushrooms<\/td>\n15<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/h2>\n

DESSERT<\/h2>\n\n\n\n\n\n\n\n
Kataifi-crusted Tuscan DOP pecorino with our honey<\/td>\n9<\/td>\n<\/tr>\n
Rosa Lamporecchio – Mascarpone cream, cofee syrup and lamporecchio brigidini<\/td>\n8<\/td>\n<\/tr>\n
Torta leonardo – Soft hazelnut cake with semi.whipped cream<\/td>\n10<\/td>\n<\/tr>\n
Basque burnt cheesecake with black fig compose<\/td>\n10<\/td>\n<\/tr>\n
Vanilla semifreddo with an alchermessoaked ladyfinger centrer and chocolate namelaka<\/td>\n10<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Please inform the staff of any intolerances and allergies.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Riga” _builder_version=”4.19.0″ _module_preset=”default” custom_padding=”|||2px||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Testo” _builder_version=”4.19.0″ _module_preset=”default” text_font=”|300|||||||” global_colors_info=”{}”]<\/p>\n

TO START<\/h2>\n\n\n\n\n\n\n
\n
Selection of cinta senese cold cuts by Savigni\u00a0 <\/span><\/div>\n<\/td>\n
24<\/td>\n<\/tr>\n
Broccoli with anchovies flavored oil and Scamorza crispy wrap with its dripping<\/td>\n18<\/td>\n<\/tr>\n
Beetroot and cannellini beans hummus with roasted vegetables and crispy black cabbage<\/td>\n18<\/td>\n<\/tr>\n
Ginger flavoured steamed prawns and squids with pappa al pomodoro and basil chlorophyll<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/h2>\n

FIRST COURSES AND HANDMADE PASTA<\/h2>\n\n\n\n\n\n\n\n
Spaghetti carbonara with smoked herring<\/td>\n23<\/td>\n<\/tr>\n
Milk ravioli with red beet, butter, chive and balsamic vinegar drops<\/td>\n18<\/td>\n<\/tr>\n
Fresh picini with pigglet ragout and aromatic herbs<\/td>\n19<\/td>\n<\/tr>\n
\n
\n
Fresh tagliolini with white truffle<\/span>\u00a0\u00a0<\/span><\/i><\/div>\n<\/div>\n<\/td>\n
40<\/td>\n<\/tr>\n
Linguine with Viareggio\u2019s cockles and cured mullet roe<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/h2>\n

Pizza Sbagliata<\/h2>\n\n\n\n
Crispy white pinsa with seasonal toppings<\/td>\n25<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/h2>\n

MAIN COURSES<\/h2>\n\n\n\n\n\n\n
\n
Bellosguardo steak with potatoes and white beans – minimum 1 kg<\/span><\/div>\n<\/td>\n
6\/hg<\/td>\n<\/tr>\n
Slow cooked pork loin in three pepper sauce with baked potatoes<\/td>\n20<\/td>\n<\/tr>\n
Roasted Cardoncelli mushrooms with celeriac puree and cereal bread<\/td>\n20<\/td>\n<\/tr>\n
Roasted cod with Porcini mushrooms and bay leaf powder with polenta croutons<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/h2>\n

HER MAJESTY, THE CHIANINA BEEF<\/h2>\n\n\n\n\n\n\n\n
Live seasoned Chianina tartare<\/td>\n25<\/td>\n<\/tr>\n
Paccheri with Chianina ragout and Cardoncelli mushrooms<\/td>\n20<\/td>\n<\/tr>\n
Raw and cooked Chianina beef with Uncinato truffle potatoes<\/td>\n33<\/td>\n<\/tr>\n
Chianina beef sliced with black cabbage pesto and pecorino cheese<\/td>\n28<\/td>\n<\/tr>\n
Chianina steak with potatoes and white beans
Minimum 2 persons<\/td>\n		10\/hg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/h2>\n

DESSERT<\/h2>\n\n\n\n\n\n\n\n
Kataifi wrapped pecorino with erica honey<\/td>\n9<\/td>\n<\/tr>\n
Like a Pavlova
Chestnut mousse with italian meringue and mandarin gel<\/td>\n		10<\/td>\n<\/tr>\n
Rosa di Lamporecchio
Tonka bean chantilly with red fruits coulis and brigidin<\/td>\n		8<\/td>\n<\/tr>\n
Torta Leonardo
Soft hazelnut cake with lightly whipped cream<\/td>\n		10<\/td>\n<\/tr>\n
“Paradise”
Chocolate parfait with mascarpone cream and raspberry jelly<\/td>\n		10<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Please inform the staff of any intolerances and allergies.<\/p>\n

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MEN\u00d9 A LA CARTEOur \u00e0 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"yoast_head":"\nMen\u00f9 alla Carta | Ristorante Bellosguardo Vinci<\/title>\n<meta name=\"description\" content=\"Il nostro men\u00f9 alla carta propone i grandi piatti della cucina toscana rivisti e valorizzati con materie prime d'eccellenza\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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