The Menu
The menu is rooted in our personal history, starting from the path followed by l’Oste (our modern innkeeper) and primarily by the Chef, stemming from their research that today translates in combining personal and professional experiences (first and foremost the 12 years spent by our chef alongside Angelo Paracucchi).
THE DEPTH OF OUR CUISINE
Our cuisine is based on simplicity. Behind a seemingly “common” ingredient there is a great amount of work because we strive to deliver perfection in every single dish we put together. We focus on making sure that all ingredients are heard. We believe that each and every one of them plays an important role, and together they work in harmony to deliver balance and simplicity that tickles your palate.
Crudités
| Fish Carpaccio Thinly sliced raw fish (Catch of the day) |
18 |
| Fish Tartar (Catch of the day) |
18 |
| A taste of raw and tart Our original take on raw fish. Fish Carpaccio (catch of the day), Fish Tartar (catch of the day), Cuttlefish, Shellfish (catch of the day) |
25 |
| Raw and Tart (Lengthy preparation time) An array of fresh and locally sourced fish, served with fruit and vegetables petals. It includes: Fish Carpaccio (at least 5 different fishes), 3 Fish Tartar, Cuttlefish, Shellfish (catch of the day) |
40 |
| Oysters 3 wild oysters |
10 |
| Raw Langoustines | 25 |
Starters
| Povero Pesce Beans, sea mullet and its roe |
16 |
| Bruschetta Bruschetta with squid lard (a modern delicacy that is made with salt-marinated squid, it is then cooked, producing a result that resembles pork lard) |
16 |
| Alici delle Meraviglie Anchovies marinated in vinegar and seasoned with olive oil and onions. One of Tuscany’s traditional dishes. |
14 |
| Quattro Passi in Riva al Mare A selection of starters to share (one per table) |
35 |
| Pappa al Pomodoro Cold soup made with bread, fresh marinated tomatoes and basil |
15 |
| Uovo Egg, served with lettuce cream and red onion compote |
16 |
Pasta
| I Maltagliati Pasta with goatfish, courgettes and olives |
18 |
| Gli Etruschini Pasta with prawns and green beans |
18 |
| Lo Gnocco di patate Gnocchi with weeverfish and cherry tomatoes |
18 |
| Il Risotto Risotto with cuttlefish and chard |
20 |
| Il Raviolo a large parcel of fresh pasta filled with Tuscan beef stew, served with potatoes and robiola (soft-ripened cheese) |
16 |
| Lo Gnudo Gnudo (a gnocchi-like dumpling) served with fresh tomato sauce |
16 |
Mains
| Muggine Mullet with a light coating of flour, cooked in clarified butter and served with spinach |
22 |
| Calamaro Squid stuffed with bread, tomato and basil, served with green beans |
22 |
| Tornando dal Mercato Tuscan seafood stew (Cacciucco) but with a twist |
25 |
| Insalata della Salute a healthy salad with steamed fish salad and a variety of fruit and vegetables |
35 |
| Pollo Hunter’s chicken, served with potatoes |
20 |
| Guancia di Vitella Braised veal cheek, served with beans |
22 |
Sides
| Beans | 6 |
| Green beans cooked in tomato sauce | 6 |
| Rosmary roasted potatoes | 6 |
| Parmesan sautéed spinach | 6 |
| Tomatoes and onions | 6 |
| Caesar Salad | 8 |
Dessert
| Bounty covered in dark chocolate, with banana sauce and rum jelly |
12 |
| Il Semifreddo Semifreddo served with caramelised fruit |
10 |
| Ananas Thinly sliced pineapple marinated in pink pepper and ginger, served with lemon sorbet and candied pepper |
10 |
| Gelato Fiordilatte ns Produzione Homemade milk ice-cream, served with fresh strawberries |
10 |
| Parmigiano Parmesan cheese, a sampling of two aging stages: 36 ad 108 months |
15 |
| Un Classico Toscano Traditional tuscan dessert wine with homemade almond biscuits (cantucci) |
12 |
| Degustazione Cioccolato e Rhum A selection of chocolate pralines each with a different intensity of Rum |
15 |
Vini dolci al bicchiere
| Moscato d’Asti 2016 – Bera Vittorio |
10 |
| Passito di Pantelleria 2008 – Ferrandes |
10 |
| Malvasia delle Lipari 2014 – Colosi |
10 |
| Château Suduirant 2009 – Castelnau de Suduriant |
30 |
| Sauternes 2001 – Château Suduirant |
40 |
| Vin Santo 1998 – Caparsa |
20 |
| Organic Port ‘Terra Prima’ NV – Fonseca |
10 |
| Vintage Port 1997 – Taylor’s |
20 |
| Tokaji Aszú 5 Puttonyos 2008 – Disznókó |
10 |
| Tokaji Aszú 6 Puttonyos 1993 – Nyulaszo |
25 |
| ‘Fino’ Jerez-xeres-scherry NV – Fernando de Castilla |
10 |
| Pedro Xiemenez, jerez-xeres-sherry NV – Emilio Hidalgo |
10 |
Distillati
| La Grappa di Barolo NV – Sibona |
10 |
| Grappa ‘Tre Soli’ 2001 – Berta |
20 |
| Gin Mare NV – Gin Mare |
10 |
| Alpemare NV – Liquore del Fortino |
10 |
| Calvados Pays D’Auge ans NV – Michèle Giard |
10 |
| Calvados Pays D’Auge 8 ans NV – Christian Drouin |
15 |
| Diplomatico Ron Antiguo Riserva, Venezuela NV – Destillerias Unitas |
10 |
| Dzama Rhum Vieux, Madagascar 1988 – Vidzar |
15 |
| Hampden Pure Single Rum, Jamaican NV – Conte de Cuba |
20 |
| Artist’s Blend, Blended Scotch Whisky NV – Compass Box |
15 |
| Glasgow Blend, Blended Scotch Whisky NV – Compass Box |
10 |
| Highland Heart Sherry Cask Malt, Single Malt Scotch Whisky 2001 – W&M |
15 |
| The Glenturret Oak Casks, Single Higland Malt Scotch Whisky NV – Om. |
10 |
| Amrut, Indian Single Malt Whisky NV – Amrut |
20 |
| Armagnac Clos Martin VSOP 8 anni 1989 – Clos Martin |
25 |
| Cognac lot n° 76 XO selection NV – Tesseron |
30 |
| Rum, Cognac, Brandy NV – Generico |
8 |
| Grappa, Amaro, Liomncello NV – Generico |
8 |
