Menu

 

 

"EASTER MENU"

4 Courses Menu - Euro 80 pp

 

Slow Poached Organic Egg, Green Asparagus, 36 Months Aged Parmesan Cheese, Truffle (C, G, O)

Green Tagliatelle Pasta, Rabbit Ragout, Black Cabbage, Hazelnut (A, C, G, H, L, O)

Tortello Pasta Filled With Pecorino Cheese, Fava Beans, Cured Pork Jowl, Montalcino’s Saffron (A, C, G, L, O)

Local Lamb, Artichokes, Potatoes, Olives (L, O)

 

Or

Fish Of The Day, Peas, Monk’s Beard, Capanna Pinot Gris Sauce (G, L, O)

Almond, Honey, Orange (A, C, G, H)

Traditional Easter ‘Colomba’, Capanna Moscadello Sabayon (A, C, G, H, O)

 

N.B. The menu may be subject to changes.

 


TASTING MENU

“CARTA BIANCA”

 

6 Courses - Euro 90 pp

 

Menu da 6 portate a mano libera scelte dallo chef

 

pairing with
local wines
55

 

TASTING MENU

"TERRE TOSCANE"


4 Courses - Euro 64 Pp

 

Chianina beef tartare, walnuts, celery root, smoked egg yolk, rye bread
-or-
Slow-poached organic egg, mushrooms, potatoes, ‘pecorino di fossa’ cheese

Tortelli pasta filled with lamb, artichokes, mint

Spiced duck two ways, beetroot, ‘radicchio’ salad, cooked must

Ricotta Cheese Mousse, Chestnut, Quince, Rosemary

  

Pairing with
Local wines
35

The Tasting Menu is for all diners

 

 


 

SPRING MENU

 

TO START

 

Recommended for Sharing

 

Selection of Tuscan organic pork and ‘cinta senese’ pork cold cuts (O)

28
Selection of 4 Tuscan cheeses, honey, chutney, fruits, and nuts bread (A, C, G, M, H, O)

28

 

APPETIZERS

 

Chianina beef tartare, walnuts, celery root, smoked egg yolk, rye bread (A, C, G, H, K, L, O)

21
Cod with black olives crust, sweet and sour endive, sultana, and pinenuts (G, D, H, O)

21
Slow-poached organic egg, mushrooms, potatoes, ‘pecorino di fossa’ cheese (C, G, O)

18
Slow-poached organic egg, mushrooms, potatoes, ‘pecorino di fossa’ cheese (C, G, O)

20

 

FIRST COURSES

 

Potatoes Gnocchi, “Gran Demagi” Cheese, Braised Guinea Fowl, Savoy Cabbage (A, C, G, L, O)

22
Risotto with Red Cabbage, Buffalo’s Blue Cheese, Blueberry (G, L, O)

21
Ravioli Pasta filled with “Dolceforte” Wild Boar, Grape, Pine Nuts, Cocoa (A, C, G, H, L, O)

22
Fusilloni Pasta with Rosso di Montalcino, Octopus Ragout, Zolfini white Beans (A, G, R, L, O)

23

 

MAIN COURSES

 

Beef sirloin, squash from the garden, turnip tops, smoked bone marrow jus (G, L, O)

33
Spiced duck two ways, beetroot, ‘radicchio’ salad, cooked must (L, O)

33
Free-range chicken, charred leek, Jerusalem artichoke, mustard jus (G, L, M, O)

31
Potatoes and black truffle terrine, 36-month aged parmesan cheese (G)

26

 

DESSERT

 

Tuscan Tiramisù, Capanna Moscadello Wine, Chocolate, Coffee (A, C, G, H, O)
10

‘Torta di Rose’
Warm Buttercream Rolls, Salted Caramel Icecream, Spiced Pears (A, C, G, O)
10

Orange, Montalcino Honey and Saffron Crème Brulée, Almond Ice Cream (C, G, H, O)
9

Ricotta Cheese Mousse, Chestnut, Quince, Rosemary (C, G, O)
9

 


 

 

TABLE OF ALLERGENS REG. EU 1169/2011 ANNEX II

A. Cereals containing gluten, i.e .: wheat, rye, barley, oats, spelled, kamut (khorasan wheat) or their hybridized strains and derived products, except:

· a) wheat-based glucose syrups, including dextrose (*); · b) wheat-based maltodextrin (*); · c) barley-based glucose syrups; · d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

B. Crustaceans and crustacean products.

C. Eggs produced from all farmed poultry and egg products

D. Fish and fish products, except:

· a) fish gelatin used as a support for vitamin or carotenoid preparations; · b) gelatin or isinglass used as a fining agent in beer and wine.

E. Peanuts and peanut products. F. Soybeans and soy products, except:

· a) refined soybean oil and fat (*); · b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soy; · c) vegetable oils derived from phytosterols and phytosterols esters based on soy; · d) ester of vegetable stanol produced from soy-based vegetable oil sterols.

G. Milk (milk secreted by the mammary gland of farmed animals) and milk products (including lactose), except:

· a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; · b) milk.

H. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium storico), pecan nuts [Carya illinoinensis (Wangenh.)

K. Koch], Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and their products, except for nuts used in the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.

L. Celery and celery-based products.

M. Mustard and mustard-based products.

N. Sesame seeds and sesame seed products.

O. Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.

P. Lupins and lupine-based products. R. Molluscs and mollusc-based products. (*) and derived products, to the extent that the transformation they have undergone is not likely to raise the level of allergenicity assessed by the Authority for the basic product from which they are derived.