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APPETISERS

Baked artichoke cake
Cuttings of Tuscan cold meats and toasted slices of bread with a variety of toppings
Carpaccio of deer meat with French cheeses and truffle-flavored honey
Paté de foie gras
Carpaccio of salted fresh salmon
Bréton cheese soufflé with truffle cream
Carpaccio of tuna, salmon and swordfish

FIRST COURSES

Cream of sea bass with scarole, taggiasche olives and ginger
Tortelli made of pasta, savoy cabbage and robiola cheese, with pecorino romano cheese and drops of orange- flavored mayonnaise
Homemade coffee tagliatelle, with scampi and “spaghetti” of marinated zucchini
Risotto with fassona beef, black beans and rosemary-infused olive oil
Taglierini made of egg fresh pasta with truffle

SECOND COURSES

Orange duck breast
Thin stripes of veal with artichokes
Wild boar stew with stone-ground polenta
Lamb chops with blueberries and cooked wine
Mixed fried meat at Battibecco’s style
Bacon wrapped beef fillet with truffle sauce
Florentine steak for two people
Grilled beef for two people
Fish plate according to the market supply
Grilled vegetables with scamorza cheese
Melanzane alla parmigiana (eggplant parmesan)
Special memory Peposo alla fornacina (beef stew with pepper), a special dish with ancient origin with a very special spicy flavor. Ordering this dish, you will receive a ceramic plate hand painted in Vietri, as a gift

Special memory

Peposo alla fornacina (beef stew with pepper), a special dish with ancient origin with a very special spicy flavor. Ordering this dish, you will receive a ceramic plate hand painted in Vietri, as a gift

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