À La Carte

Appetizers 

Sweet and sour beetroot millefeuille, toasted almond and black cherry

Onion soup with Tuscan bread, marinated egg yolk and Antani De’ Magi cheese

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

Roasted rabbit salad with mixed field greens, confit pears, chamomile and organic mushrooms

First Courses

"Saor" pumpkin risotto, onion, raisins and coffee 

 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, iodized emulsion, hazelnuts and seasonal mushrooms

Wild pig, spicy fig chutney and Parmigiano Reggiano biscuit

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