Starters

Courgette cream soup with bread croutons, toasted almonds and poppy seeds


Liver roll, potato fondant, spinach chlorophyll, apple in vin santo and rosemary


Chopping board of Selve di Vallolmo il Bianco e il Grigio del Casentino


Mussels, pods, cereal bread with fresh pecorino mousse

First courses

Mixed vegetable spaghetti with cream of courgette and Taggiasca olives


Ricotta and spinach ravioli with butter and sage


Homemade pappardelle with beef tenderloin ragout


Fregola, mantis shrimp, baby squid, vermentino sauce, lumpfish roe and lemon balm oil

Main courses

Tropea onion with mirin, cherry tomato confit, smoked burrata, cecina, sweet potato, avocado mayonnaise and rosemary crispy wafer


Guinea fowl leg confit, Pistoia bacon, aubergine chips, dill and fresh pear on aubergine mousse


Cod, leek cream, yellow date, thyme and beetroot chips


Venison, brown stock, Jerusalem artichoke cream, bagna cauda, hazelnuts and garden mustards


Fiorentina steak

Side dishes

Green salad


Mixed salad (carrot, tomato, cucumber and fennel)


Insalatina dell'Orto de' Il Vezzo (more than twenty varieties, including plants and flowers, from our garden in Colle Val d'Elsa (SI))


Roast potatoes


Baked seasonal vegetables

Desserts

Cantucci di Prato and vin santo


Tiramisu mousse


Frangipane, Madagascar chocolate cream, raspberry mousse, almond and lime nougatine and red fruit coulis


Basil gel, cinnamon sablè shortbread,passion fruit and apricot jelly, salted caramel, cocoa and rice mousse