Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.
Starters
-
Tasting of Tuscan cheeses
with marmaladePienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese
-
Tuscan croutons
-
Croutons with porcini mushrooms
-
Croutons of rye bread
with Val di Greve lard -
Tuscan raw ham and buffalo mozzarella
-
Tuscan raw ham and melon
-
Beans from Pratomagno “al Fiasco”
(sage, garlic and olive oil)
-
Broad beans puree with stir fried chicory
-
Sweet Gorgonzola cheese with croutons
of rye bread and Corbezzolo honey -
Baked Tomino cheese
with bread and figs compote -
Tomatoes, buffalo mozzarella and basil
-
Raw zucchini in thin slices with pesto sauce,
parmesan shavings and balsamic vinegar
Desserts
-
Warm apple pie with zabaione cream
-
Black chocolate flan with cream
-
Ice cream mousse of chestnuts
with rum sauce -
Hazelnut ice mousse with brittle
-
Pistachios ice cream mousse
with caramel and grappa sauce -
Liqueur-soaked sponge with a filling
of cream and chocolate -
Puff pastry with cream
of mascarpone and strawberries -
Red wine poached pear with vanilla ice-cream
-
Crème caramel
-
Tiramisù
-
Home-made tart
-
Wild berries cheesecake
-
“Cantucci” and Vin Santo wine
-
Lemon sorbet
-
Fresh seasonal fruit in slices
-
Strawberries with vanilla
ice-cream and Vin Santo wine -
Pineapple
Main course
-
Baked lamb
with roasted Colfiorito potatoes -
Baked suckling pig served
with roasted Colfiorito potatoes
-
Braised beef with
Brunello wine and grilled potatoes -
Wild boar stew with tomato sauce and potatoes
-
Veal rolls with creamy truffle sauce
and roasted Colfiorito potatoes -
Braised veal shank served in
creamy sauce with baked rice Carnaroli dish -
Rabbit “hunter’s style”
with grilled potatoes -
Meatballs stewed in tomato and
peas sauce recommended by our chef -
Slightly cooked thin beef in eggplant sauce,
crispy spinach and pine nuts -
Paper-thin slices of raw Chianina with
rocket salad, sliver of ewe’s cheese
and Chianti oil -
Herbs and almonds crusted sliced
chicken with potatoes purée -
Chianina Beef steak tartare (180g)
-
Beef steak(400gr.) “alla Buttera” served
with grilled potatoes -
Grilled T-bone steak (1 kg approx.)
served with rocked salad,
tomatoes and grilled potatoes -
Grilled fillet of beef
with roasted Colfiorito potatoes -
Grilled fillet of beef
with apple and cinnamon -
Grilled fillet of beef with Colonnata lard
and black pepper with roasted Colfiorito potatoes -
Rosemary scented sliced fillet of beef
and roasted Cofiorito potatoes
Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.
Starters
-
Tasting of Tuscan cheeses
with marmaladePienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese
-
Tuscan croutons
-
Croutons with porcini mushrooms
-
Croutons of rye bread
with Val di Greve lard -
Tuscan raw ham and buffalo mozzarella
-
Tuscan raw ham and melon
-
Beans from Pratomagno “al Fiasco”
(sage, garlic and olive oil)
-
Broad beans puree with stir fried chicory
-
Sweet Gorgonzola cheese with croutons
of rye bread and Corbezzolo honey -
Baked Tomino cheese
with bread and figs compote -
Tomatoes, buffalo mozzarella and basil
-
Raw zucchini in thin slices with pesto sauce,
parmesan shavings and balsamic vinegar
Desserts
-
Warm apple pie with zabaione cream
-
Black chocolate flan with cream
-
Ice cream mousse of chestnuts
with rum sauce -
Hazelnut ice mousse with brittle
-
Pistachios ice cream mousse
with caramel and grappa sauce -
Liqueur-soaked sponge with a filling
of cream and chocolate -
Puff pastry with cream
of mascarpone and strawberries -
Red wine poached pear with vanilla ice-cream
-
Crème caramel
-
Tiramisù
-
Home-made tart
-
Wild berries cheesecake
-
“Cantucci” and Vin Santo wine
-
Lemon sorbet
-
Fresh seasonal fruit in slices
-
Strawberries with vanilla
ice-cream and Vin Santo wine -
Pineapple
Main course
-
Baked lamb
with roasted Colfiorito potatoes -
Baked suckling pig served
with roasted Colfiorito potatoes
-
Braised beef with
Brunello wine and grilled potatoes -
Wild boar stew with tomato sauce and potatoes
-
Veal rolls with creamy truffle sauce
and roasted Colfiorito potatoes -
Braised veal shank served in
creamy sauce with baked rice Carnaroli dish -
Rabbit “hunter’s style”
with grilled potatoes -
Meatballs stewed in tomato and
peas sauce recommended by our chef -
Slightly cooked thin beef in eggplant sauce,
crispy spinach and pine nuts -
Paper-thin slices of raw Chianina with
rocket salad, sliver of ewe’s cheese
and Chianti oil -
Herbs and almonds crusted sliced
chicken with potatoes purée -
Chianina Beef steak tartare (180g)
-
Beef steak(400gr.) “alla Buttera” served
with grilled potatoes -
Grilled T-bone steak (1 kg approx.)
served with rocked salad,
tomatoes and grilled potatoes -
Grilled fillet of beef
with roasted Colfiorito potatoes -
Grilled fillet of beef
with apple and cinnamon -
Grilled fillet of beef with Colonnata lard
and black pepper with roasted Colfiorito potatoes -
Rosemary scented sliced fillet of beef
and roasted Cofiorito potatoes
Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.
Starters
-
Tasting of Tuscan cheeses
with marmaladePienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese
-
Tuscan croutons
-
Croutons with porcini mushrooms
-
Croutons of rye bread
with Val di Greve lard -
Tuscan raw ham and buffalo mozzarella
-
Tuscan raw ham and melon
-
Beans from Pratomagno “al Fiasco”
(sage, garlic and olive oil)
-
Broad beans puree with stir fried chicory
-
Sweet Gorgonzola cheese with croutons
of rye bread and Corbezzolo honey -
Baked Tomino cheese
with bread and figs compote -
Tomatoes, buffalo mozzarella and basil
-
Raw zucchini in thin slices with pesto sauce,
parmesan shavings and balsamic vinegar
Desserts
-
Warm apple pie with zabaione cream
-
Black chocolate flan with cream
-
Ice cream mousse of chestnuts
with rum sauce -
Hazelnut ice mousse with brittle
-
Pistachios ice cream mousse
with caramel and grappa sauce -
Liqueur-soaked sponge with a filling
of cream and chocolate -
Puff pastry with cream
of mascarpone and strawberries -
Red wine poached pear with vanilla ice-cream
-
Crème caramel
-
Tiramisù
-
Home-made tart
-
Wild berries cheesecake
-
“Cantucci” and Vin Santo wine
-
Lemon sorbet
-
Fresh seasonal fruit in slices
-
Strawberries with vanilla
ice-cream and Vin Santo wine -
Pineapple
Main course
-
Baked lamb
with roasted Colfiorito potatoes -
Baked suckling pig served
with roasted Colfiorito potatoes
-
Braised beef with
Brunello wine and grilled potatoes -
Wild boar stew with tomato sauce and potatoes
-
Veal rolls with creamy truffle sauce
and roasted Colfiorito potatoes -
Braised veal shank served in
creamy sauce with baked rice Carnaroli dish -
Rabbit “hunter’s style”
with grilled potatoes -
Meatballs stewed in tomato and
peas sauce recommended by our chef -
Slightly cooked thin beef in eggplant sauce,
crispy spinach and pine nuts -
Paper-thin slices of raw Chianina with
rocket salad, sliver of ewe’s cheese
and Chianti oil -
Herbs and almonds crusted sliced
chicken with potatoes purée -
Chianina Beef steak tartare (180g)
-
Beef steak(400gr.) “alla Buttera” served
with grilled potatoes -
Grilled T-bone steak (1 kg approx.)
served with rocked salad,
tomatoes and grilled potatoes -
Grilled fillet of beef
with roasted Colfiorito potatoes -
Grilled fillet of beef
with apple and cinnamon -
Grilled fillet of beef with Colonnata lard
and black pepper with roasted Colfiorito potatoes -
Rosemary scented sliced fillet of beef
and roasted Cofiorito potatoes
Our menu offers modern dishes, inspired by historic Italian gastronomy. The A la Carte menu is available throughout lunch and dinner with an additional set lunch menu offered Monday to Friday excluding Public holidays.
Starters
-
Tasting of Tuscan cheeses
with marmaladePienza pecorino, Fossa pecorino, Chianti marzolino, caciotta, truffle caciotta, wine caciotta, erborinato senese
-
Tuscan croutons
-
Croutons with porcini mushrooms
-
Croutons of rye bread
with Val di Greve lard -
Tuscan raw ham and buffalo mozzarella
-
Tuscan raw ham and melon
-
Beans from Pratomagno “al Fiasco”
(sage, garlic and olive oil)
-
Broad beans puree with stir fried chicory
-
Sweet Gorgonzola cheese with croutons
of rye bread and Corbezzolo honey -
Baked Tomino cheese
with bread and figs compote -
Tomatoes, buffalo mozzarella and basil
-
Raw zucchini in thin slices with pesto sauce,
parmesan shavings and balsamic vinegar
Desserts
-
Warm apple pie with zabaione cream
-
Black chocolate flan with cream
-
Ice cream mousse of chestnuts
with rum sauce -
Hazelnut ice mousse with brittle
-
Pistachios ice cream mousse
with caramel and grappa sauce -
Liqueur-soaked sponge with a filling
of cream and chocolate -
Puff pastry with cream
of mascarpone and strawberries -
Red wine poached pear with vanilla ice-cream
-
Crème caramel
-
Tiramisù
-
Home-made tart
-
Wild berries cheesecake
-
“Cantucci” and Vin Santo wine
-
Lemon sorbet
-
Fresh seasonal fruit in slices
-
Strawberries with vanilla
ice-cream and Vin Santo wine -
Pineapple
Main course
-
Baked lamb
with roasted Colfiorito potatoes -
Baked suckling pig served
with roasted Colfiorito potatoes
-
Braised beef with
Brunello wine and grilled potatoes -
Wild boar stew with tomato sauce and potatoes
-
Veal rolls with creamy truffle sauce
and roasted Colfiorito potatoes -
Braised veal shank served in
creamy sauce with baked rice Carnaroli dish -
Rabbit “hunter’s style”
with grilled potatoes -
Meatballs stewed in tomato and
peas sauce recommended by our chef -
Slightly cooked thin beef in eggplant sauce,
crispy spinach and pine nuts -
Paper-thin slices of raw Chianina with
rocket salad, sliver of ewe’s cheese
and Chianti oil -
Herbs and almonds crusted sliced
chicken with potatoes purée -
Chianina Beef steak tartare (180g)
-
Beef steak(400gr.) “alla Buttera” served
with grilled potatoes -
Grilled T-bone steak (1 kg approx.)
served with rocked salad,
tomatoes and grilled potatoes -
Grilled fillet of beef
with roasted Colfiorito potatoes -
Grilled fillet of beef
with apple and cinnamon -
Grilled fillet of beef with Colonnata lard
and black pepper with roasted Colfiorito potatoes -
Rosemary scented sliced fillet of beef
and roasted Cofiorito potatoes
We cater to various dietary restrictions and offer vegetarian and vegan options on any trading day, please contact us at least 24 hours prior to your booking and we will do our best to accommodate your request.
Our Producers
We believe that no dish can be better than its ingredients, and that the best ingredients are usually local.
Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact.
It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.
Food Philosophy
We believe that no dish can be better than its ingredients, and that the best ingredients are usually local. As great cooking starts with great ingredients, great ingredients start with great farmers.
