À La Carte

Appetizers 

Grilled fennel, toasted almond and pink grapefruit 

 Glazed and baked onion, organic egg and ‘Antani’ cow cheese from De’ Magi

Lightly seared Tyrrhenian Sea amberjack, sweet soy sauce, broad beans and “Baccellone” pecorino cheese

 Venison tartare, seaweed, winter lemon, Bourbon vanilla and dark chocolate 

First Courses

Risotto with pea juice, tuscan char and cedar

 Potatoe and saffron ‘topini gnocchi’, Tyrrhenian Sea gurnard melangolo’ bitter orange, Champagne and glasswort 

 Lightly smoked ‘spaghetti alla chitarra’, double marinated mullet fermented plums and amaranth

Livornese cockerel agnolotti, swiss chard, cardoncelli mushrooms and ginger

Main Courses

Rainbow trout from Casentino, lettuce, sour lime emulsion and chives  

Charcoal red snapper, broccoli, peanuts, yogurt and sweet garlic 

Wild pig, chard, banana chutney, lime and Brazil nuts

Fracassi selection Casentino lamb, green bean, yogurt mint bergamot and Timut pepper 

Main course to be shared  

Crusted seabass fillet, potatoes millefeuille, tomato, capers and basil

Two Courses

115

Three Courses

160