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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

Onion soup au gratin

Homemade tortelloni with borlotti beans stuffed with yellow pumpkin and Cinta Senese sausage, with black olive pesto

Risotto red cabbage with Gorgonzola cheese and smoked crispy duck breast

Homemade tagliatelle with baked artichokes and red shrimps

Homemade taglierini with truffle

SECOND COURSES

Duck breast with chestnuts and stewed with vin santo wine
“Ossobuco” (veal shank) with gremolata, a combination of parsley, lemon rind, and garlic.
Mixed fried meat at Battibecco’s style
Veal chop stuffed with Piedmont cheese, with pistachio crust
Bacon wrapped beef fillet with truffle sauce
Grilled vegetables with scamorza cheese
Parmigiana yellow pumpkin
Florentine steak for two people
Grilled beef for two people
Fish plate according to the market supply

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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