Relax and linger over Tuscan specialities and fresh Italian wines, beautifully prepared by Chef Attilio di Fabrizio and his team.

Hors D'Oeuvres 
  
Caterina de’ Medici salad:
Wild green salads, Parmesan cheese, walnuts and capers dressed with herb sauce

Warm puff pastry filled with asparagus tips, served with lemon sauce

Small pie of Pienza Pecorino cheese matured in underground caves, served with fresh tomato purée

Artichoke and scampi tail with shallots and walnuts

Warm blue lobster fillet with goose liver and herb sauce

Beef “carpaccio” served with rucola, celery and Parmesan cheese

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SOUPS, PASTA AND RICE

Tuscan vegetable thick soup

Red lentil soup served with goose fillets

Potato and spinach baby dumplings served with lobster sauce

Home made green noodles with wild asparagus and fried basil

Whole-weat pasta with buffalo’s mozzarella and tomatoes

Ravioli with aubergines and goat-cheese filling in a fresh thyme sauce
 
Rosemary flavoured, pumpkin risotto served in a Parmesan cheese shell
 
Risotto with scampi and traditional Tuscan white beans

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FISH AND SHELLFISH

Charcoal grilled or baked catch of the day served with grilled vegetables

Turbot fillet in a rosemary flavoured potato crust, served with a roasted pepper pie

Deep fried scampi and baby squid, served with wild salad

Baked fillet of sea bass with fresh tomato and basil, served with sautéed vegetables in season

Traditional Thyrrenian thick soup of fish fillets, served with ginger flavoured polenta

Baked scampi with mustard sabayon served with a green vegetable salad, dressed with apple vinegar

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OUR SELECTION OF THE BEST ITALIAN CHEESES

A special blue cheese from sheep’s milk produced in Maremma. A little masterpiece

Castello de’ Pecorari Pecorino seasoned on planks of wood with twigs of Summer Savory

Natural Gorgonzola made from a double milking

Mature and hughtly sharp Montasio from Friuli region served with garlic aubergines in olive oil

Traditional Taleggio cheese from Taleggio Valley

Castel Magno from the Alps in the region of Cuneo matured from 4 to 8 months, served with red currant jam

Assorted goat cheeses served with dry tomatoes and quince jam

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SWEETS
 
Tiramisù

Iced parfait with raspberries and Limoncello liqueur

Ice-creams: Chocolate, vanille, coffee, pistachios

Small fruit tarts

Traditional sabayon with Marsala wine

Fruit salad with sorbets

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