Tasting menus (served for the entire table)

UMBRIA

Selection of Cinta Senese cured meats from our free-range farm with homemade giardiniera (9)

 

Handmade strangozzi with asparagus, Poggio Aquilone chickpea cream and borage (1, 7)

 

Suckling pig duo: roasted cutlet and fennel-infused porchetta with apples and savoy cabbage

 

Caramelized zeppole with our “Collina d’Oro” passito, carrot and orange soup (1, 3, 7)

 

58 euro

CHIANINA

Chianina beef tartare with crispy/liquid egg yolk and panzanella sauce (1, 3, 9)

 

Frascarelli with quick-cooked Chianina ragù, San Marzano DOP tomatoes, and thyme (1, 3)

 

Chianina beef loin with confit artichoke and salted peanuts (8)

 

White chocolate mousse, gin-tonic jelly, kiwi, celery, and rosemary crumble (1, 3, 7, 9)

 

60 euro

VEGETABLE

Artichoke variations (3)

 

Tagliatelle with Cannara onions in a “fake” carbonara (1, 3, 6, 7)

 

Braised zucchini ossobuco

 

Sweet spring fruit Minestrone (1, 3, 7, 8)

 

45 euro

INTRECCI

Herb-marinated cod with Jerusalem artichoke fricassee (3, 4)

 

Maltagliati with rabbit ragù and smoked herb pesto (1, 7)

 

Pistachio-crusted lamb chop with fennel and orange mayonnaise (1, 8)

 

Semi-liquid 72% chocolate biscuit with bitter orange and lemon cream (1, 3, 7)

 

55 euro

Menu

STARTERS

 

Selection of Cinta Senese cured meats from our free-range farm with homemade giardiniera (9)

15 euro


 

Cinta Senese ham with warm tigelle (1, 7)

15 euro


 

Artisan cheeses (local and national selections) (7)

15 euro


 

Marinated cod, pea gateau, mixed salad greens and herbs

14 euro


 

Chianina beef tartare with crispy/liquid egg yolk and panzanella sauce (1, 3, 9)

16 euro


 

Poached egg, anchovy, bruschetta powder, buttered potato, and herb extract (1, 3, 4, 7)

13 euro


Zucchini ciauscolo with raisins, pine nuts, tomato, foraged herbs and zucchini escabeche (8)

14 euro


 

Artichoke variations (3)

12 euro

FIRST COURSE

Handmade strangozzi with asparagus, Poggio Aquilone chickpea cream and borage (1, 7)

18 euro


 

Guinea fowl tortelli in salmì sauce with roasted aubergine cream (1, 3, 7)

16 euro


 

Maltagliati with rabbit ragù and smoked herb pesto (1, 7)

15 euro


 

Frascarelli with quick-cooked Chianina ragù, San Marzano DOP tomatoes, and thyme (1, 3)

16 euro


 

Tagliatelle with Cannara onions in a “fake” carbonara (1, 3, 6, 7)

13 euro

MAIN COURSE

 

Caramelized cod fillet with fermented vegetables and juniper milk (4, 7, 9)

23 euro


 

Suckling pig duo: roasted cutlet and fennel-infused porchetta with apples and savoy cabbage

22 euro


 

Chianina beef loin with confit artichoke and salted peanuts (8)

24 euro


 

Pistachio-crusted lamb with fennel and orange mayonnaise (1, 8)

24 euro


 

Braised zucchini ossobuco

15 euro

SIDE DISHES

 

Rosemary potatoes

6 euro


 

Sautéed vegetables

6 euro


 

Mixed salad with aromatic herbs from our garden

6 euro


 

Grilled vegetables

6 euro

DESSERT

 

Caramelized zeppole with our “Collina d’Oro” passito, carrot and orange soup (1, 3, 7)

8 euro


 

White chocolate mousse, gin-tonic jelly, kiwi, celery, and rosemary crumble (1, 3, 7, 9)

8 euro


 

Sweet spring Minestrone fruit (1, 3, 7, 8)

8 euro


 

Semi-liquid 72% chocolate biscuit with bitter orange and lemon cream (1, 3, 7)

8 euro


 

Homemade “Tozzetti” served with Moscato Giallo Passito Collina d’Oro (1, 3, 8)

7 euro

Wine list
Allergens
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