HORS-D’OEUVRES

·       Artichokes “carpaccio” with Spring salad, petals of  parmesan cheese and cherry tomatoes                                              

·       Chicken liver patè with vin santo and orange jelly, sage toast bread                                                                                 

·       Selection of Tuscan sausages with tomatoes bruschetta, fett’unta, bruschetta made with cornmeal                                       

·       Black cabbage pudding with pecorino cheese fondue and dry tomatoes with rosemary                                                  

FIRST COURSE AND SOUP

·        Ribollita alla fiorentina (vegetable soup of the region )  

·       Thyme noodles with pork and vernaccia meat sauce in a parmesan basket                                                       

·       Sage and rosemary “gnocchi” in duck sauce              

·       Lasagna with seasonal vegetables and mozzarella cheese, fried leek                                                                        

·       Pasta rolls with ricotta cheese and spinach in

 coulis sauce                                                            

                    MAIN COURSES and GARNISH

·       Wild boar  in “umido”, fried croquette of cornmeal         

·       Leg of duck stuffed with artichokes, grilled vegetables

·       Cone of fried chicken and rabbit, fried vegetables     

·       Lamb cutlet in balsamic sauce, roast potatoes with

rosemary                                                                                 

·       Beef fillet  stuffed with bacon fat and black truffle in red wine chianti, porcini mushrooms                                      

·       Selection of Tuscan pecorino cheeses with fruits, honey and mustard                                                                                                          

GRILL

·       Beef steack alla fiorentina                                  

·       Grilled pecorino cheese, courgette and dry tomatoes       

·       Deviled chicken, peppers with black olives                    

·       Cut of “Fiorentina” beef steack, rocket and grilled

 vegetables                                                                                         

DESSERTS AND FRUITS

·       Cut of fresh fruit into pieces                                         

·       Pastry made with apple and calvados, vanilla ice-cream served with “Passito di Pantelleria”                                                  

·       Glass of tiramisu with chocolate and caramel served with “Aleatico dell’isola d’Elba”                                          

·       Cantucci and vin santo parfait served with “Vin Santo Villa Casalecchi”                                                                

*pasta and dessert are made in our kitcken