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