Chef Raffaele Corona

Chicken liver parfait with toasted pan brioche and vinsanto gelatine

Antipasto toscano:selection of tuscan cheses,cured meats,mixed crostini,served with pickled veg,seasonal fruit and and wine gelatine

Artichoke carpaccio served with parmesan and black truffles shaves

Mushrooms flan with pecorino fondue and hazelnuts crumbles

Fish meatballs with salad and sweet and sour sauce

Beef tartar on toasted pan brioche and green sauce

Mixed seasonal roasted vegetables,panfried smoked scamorza cheese and crispy pancetta

Frittata made with pepperoni,aurugula and sheep cheese

Deep fried bread dumplings served with Tuscan prosciutto and stracchino cheesecheese

Selection of 3 different pizza

Florentine style asapragus with poached eggs and pecorino cream

Eggplant parmigiana

Traditional caprese salad served with capers,olives and fresh onion

Cheese tasting with selection of wine gelatine,honey and mustrad

Deep fried zucchini blossoms stuffed with ricotta cheese and anchovy fillet

Warm sicilian Caponata served with toasted carasau chips

Traditional pappardelle with wild boar ragout sauce

"Gnudi" : handmade spinach and ricotta cheese dumplings in butter and sage cream

Traditional lasagna

Spaghetti carbonara

Pici cacio e pepe (creamy sauce with Pecorino Romano and freshly ground black pepper)

Rigatoni with pork sausage and bell peppers sauce

Spaghetti aglio,olio e peperoncino(garlic,extravirgin olive oil and chilly pepper) served with savoured breadcrumbs

Risotto red beetroot and gorgonzola cheese

Hand made tagliatelle with bolognese sauce

Raviolo Stuffed wit ricotta cheese and spinach with butter and sage sauce

Gnocchi with pesto and fresh cherry tomato

Seafood carbonara

Scialatielli with clams and bottarga

Paccheri with mussles,cherry tomatoes and fresh basil leaves

Risotto with saffron and zucchini blossoms

Giant shellshape pasta stuffed with ricotta and spinach served with besciamel sauce

Chicken tagliata with parmesan flakes honey mustard ad fresh salad

Beef meatballs with tomato sauce and greenpeas florentine style

Baked seabass served with seasonal roasted vegetables and handmade mayonnaise

Cod fillet "guazzetto"

Romana style saltimbocca with mixed sauteed vegetables and crunchy onion

Beef fillet mignon with mashed potatoes,dijonmustard sauce and glazed shallotsd

Chicken cutlet with salad and frenchfries

Shredded pork loin served with cannellini beans sweet and sour red onion rings and aurugula

Milanese style veal cutlet

Slow cooked pork ribs with roasted mix vegetables and demiglace sauce

Eggplant cutlet served with tomato sauce and melting mozzarella

Stewed spinach and kettelfish served in tomato sauce and garlichy toasted tuscan bread

Beef tbone steak with cannellini beans and roasted potatoes

Chicken thight cacciatora style with potato gratin

Traditional Tiramisù

Handmade "millefoglie" with raspberry and cocholate drops

Mixed flavours italian gelato

Chocholate cake with vanilla gelato

Apple tart with cinnamon custard cream

Panna cotta with red berries or chocholate sauce

Chocholate salami

Sliced mixed seasonal fruit with vanilla icecream

Fruit tart

Tuscan biscotti"Cantucci di Prato"served with vinsanto sweet wine

Cheesecake lime and pink pepper flavoured

Profitteroles

Sponge cake with custard cream and strawberries