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

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