HORS D'OEUVRES

Selection of tuscan salamis and mixed bruschettas tuscan bread with extra virgin olive oil and fried vegetables

Paté of chicken livers vin santo and orange jelly sage flavoured brioche

Beef carpaccio with field salad parmesan petals and cherry tomatoes

Buffalo's milk mozzarella filled with seasonal vegetables

Porcini mushroom flan with calamint and cream of caprino goat's cheese

Crisped pecorino ewe's cheese perfumed with truffle rocket and honey

FIRST COURSE

Soup of vegetables and pulses croútons with extra virgin olive oil

Pappa al pomodoro Tuscan tomato and bread soup

Tagliatelline noodles with cherry tomatoes and prawns

Pappardelle pasta with wild-boar sauce

Ravioli made of dentex with chive

Risotto melted with tuscan sausage, courgettes and saffron

(Home-made pasta)

SECOND COURSE

Roast pork loin flavoured with Chianti herbs

Stuffed guinea fowl with currants and pine-nuts

Tuscan brochette of meat, sausage and vegetables baked in the oven

Lamb cutlets with balsamic vinegar

Chianina beef fillet stuffed with lard and black truffle Chianti riserva red wine sauce

Vegetarian dish with seasonal vegetables

Sword fish mediterrean style with olives and capers

T-Bone steak Florentine style

(Our dishes are garnished)

CHEESE

Selection of pecorini ewe's cheese and caprini goat's cheese from the Chianti area with fresh fruit, honey, marmalades and candied fruits in mustard syrup

DESSERT

Tarts of fresh fruit with lemon cream

Chocolate and almond cake

Parfait of cantucci cookies and Vin Santo sauce

Tiramisu with limoncello

Millefeuille with vanilla cream and chocolate flakes

(Home-made desserts)