À La Carte

Appetizers 

Grilled fennel, toasted almond and pink grapefruit 

“Barzotto” egg, green asparagus, marinated shallot and Osietra Giaveri Caviar 

Lightly seared Tyrrhenian Sea amberjack, Pecorino “Baccellone” sweet soy tomatoes and sour lemon

Sherry “fino” glazed guinea fowl breast, organic salad mushrooms, cherries and green apple

First Courses

Risotto with “scapece” butter, zucchini flowers and lime

 Potato and saffron ‘topini gnocchi’, Tyrrhenian Sea gurnard, melangolo’ bitter orange Champagne and glasswort 

 Lightly smoked ‘spaghetti alla chitarra’, double marinated mullet, fermented plums and amaranth

Livornese cockerel agnolotti with San Miniato black truffle, ginger and marinated cardoncelli mushrooms

Main Courses

Rainbow trout from Casentino, lettuce, sour lime emulsion and chives  

Charcoal red snapper, red bell pepper, peanuts, yogurt and sweet garlic

Wild pig, chard, banana chutney, lime and Brazil nuts

Fracassi selection Casentino lamb, green bean, yogurt mint bergamot and Timut pepper 

Main course to be shared  

Crusted seabass fillet, potatoes millefeuille, tomato, capers and basil

Two Courses

115

Three Courses

160