This menu represents the pleasure of getting to know each other for the first time: the encounter between a curious guest and a welcoming host.
Grilled lobster glazed with hazelnuts fish and crustaceans emulsion apple and raspberry
Risotto with tomatoes and Gran Mugello pecorino aged in cave
Francesina Livornese cockerel agnolotti, chiodini mushrooms egg royal and Montevertine vinegar
Fracassi selection Casentino lamb, “ ghiotta ” green peas, cuttlefish lard sheep’s yoghurt and licorice
Green apple, lime cremeux, olive oil and basil
160
Gherardesca
The cycle of nature guides our cuisine: the menu follows its path from the Gherardesca Garden to the sea, meanders around the countryside and finally flourishes at the table.
Green asparagus, almond, black garlic and lime
Tyrrhenian plaice, plankton and slightly smoked and sour mountain butter
“ Calamari spaghetti ” cacio & pepe
Egg white fusilloni pasta, red mullet, grapefruit and Giaveri Osietra caviar
Organic Garfagnana barley, lobster and veal nervs
The “scarpetta”
Chianina beef millefeuille, celery and black sesame
Ginger and green peas Pavlova cake, white cheese and seaweed oil
195
Appetizers
Beetroot millefeuille, pomegranate and almonds
"Perfect" egg with tomato, basil and Parmigiano Reggiano
Grilled lobster glazed with hazelnuts fish and crustacean emulsion apple and raspberry
Veal tongue with green bread sauce, shallot and yuzu sauce
First Courses
Risotto with tomatoes and Gran Mugello pecorino aged in cave
Wheat germ spaghetti with sea urchin, pine tree oil pine nuts and red shrimp tartare
Francesina livornese cockerel agnolotti, chiodini mushrooms egg royal and Montevertine vinegar
Buckwheat gnocchi, Tyrrhenian fish and shellfish crudo lemon and cacciucco sauce
Main Courses
Turbot stuffed with morels, green asparagus, spring onion fermented potato and roasted sauce
Fracassi selection Casentino lamb, “ ghiotta ” green peas cuttlefish lard sheep’s yoghurt and licorice
Grilled pigeon, his ‘‘finanziera’’, strong-sweet sauce beets and pear tatin
Main course to be shared
Crusted seabass fillet, Tuscan cured ham, potatoes millefeuille capers and lemon
Two Courses
115
Three Courses
160
Green apple, lime cremeux, olive oil and basil
25
White chocolate light mousse, black sesame and spring medlars
25
Helichrysum honey parfait, strawberry, Mugello yogurt and rocket
25
Pu-Erh tea ‘Criollo’ dark chocolate cremeux with countryside bread crust ice cream