Tiger prawn tartare, nori seaweed, blood orange and Vintage Negroni caviar
Seared scallop, pumpkin, coffee, ginger and yuzu
Potato stuffed tortellini and Tyrrhenian Sea fish and crustaceans
Charcoal beef short ribs, turnip tops and light yogurt aioli
Hibiscus flower sorbet and rose liquer
White chocolate crémeux, lychee and raspberry
180
L’ Incontro
This menu represents the pleasure of getting to know each other for the first time: the encounter between a curious guest and a welcoming host.
Marinated amberjack with sweet and sour pumpkin, fennel Champagne emulsion and amaretto
Risotto with red wine marinated radicchio, sweetbreads and shallot
Buffalo mozzarella and Livornese cockerel agnolotti, calamint and San Miniato black truffle
Fracassi selection Casentino lamb, celeriac, black garlic and licorice
Persimmon and amaretti cremeux
160
Gherardesca
The cycle of nature guides our cuisine: the menu follows its path from the Gherardesca Garden to the sea, meanders around the countryside and finally flourishes at the table.
Scallop carpaccio, salted lemon, spirulina and Vintage Negroni caviar
Black grouper cooked in roasted spelt clams, passion fruit and rosemary
Salsify, double malt beer, orange and San Miniato white truffle
Garfagnana barley, lobster, veal nerves and shallot
“Dischivolanti” pasta, creamed corn, “Bardiccio” sausage fennel and sambuca
Charcoal beef short ribs, crispy panzanella, anchovies capers and celery
Foie gras donut with coffee, milk and whisky
Buckwheat cocoa parfait and agresto spiced “Isabella” variety red grapes
195
Appetizers
Beetroot millefeuille, black cherry and almonds
Onion, egg yolk and "Antani" cow cheese from De' Magi
Marinated amberjack with sweet and sour pumpkin, fennel Champagne emulsion and amaretto
Lukewarm rabbit ‘‘alla mediterannea’’ its livers, watercress and roast sauce
First Courses
Risotto with red wine marinated radicchio, sweetbreads and shallot
Wheat germ linguine with macis infused butter, scampi and cypress oil
Buckwheat gnocchi, Tyrrhenian fish and shellfish crudo lemon and cacciucco sauce
Buffalo mozzarella and Livornese cockerel agnolotti, calamint and San Miniato black truffle
Main Courses
Slow cooked Thyrrenian plaice, roasted potatoes, plancton and slightly smoked and sour mountain butter
Steamed turbot glazed with its emulsion artichoke, bergamot and cardamom
Fracassi selection Casentino lamb, celeriac, black garlic and licorice
Roasted pigeon, wild pork guanciale and “schiacciata “ of polenta with grapes
Main course to be shared
Crusted seabass fillet, Tuscan cured ham, potatoes millefeuille capers and lemon
Two Courses
115
Three Courses
160
Quince apples, tuscan Mugello chestnuts and caramelized fillo dough
25
Persimmon and amaretti cremeux
25
Strawberry tree honey and pear cylinder, blue cheese cream and mustard seeds
25
Pu-Erh tea ‘Criollo’ dark chocolate cremeux with countryside bread crust ice cream
25
Desserts to be shared
Three milks soft cream, crunchy Pecan crumble served with wine Avignonesi Occhio di Pernice 2005, cl 10
