À La Carte

Appetizers 

Glazed and steamed “perlina” eggplant, ketchup ice cream toasted almond and bay leaf

Egg with tomato, Tuscan bread, balsamic vinegar and basil  

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

Roast rabbit salad with mixed field greens, apricots, chamomile and organic mushrooms 

First Courses

Risotto with “scapece” butter, zucchini flowers and lime

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

Red shrimp tagliolini, green parsley cream and burrata milk 

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

Main Courses

Turbot ribs, seasonal onion braised with Vin Santo and horseradish zabaione  

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

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

Fracassi selection Casentino lamb and carrots with hay and pollen

Main course to be shared  

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

Two Courses and a dessert

135

Three Courses

160