English
Italian
Homemade Pasta & First Courses
Soup of the day
Home-made gnocchi with tomato and basil
Spaghetti chitarra served with a “slightly spicy” fresh tomato sauce
Lasagne al forno casarecce
Cavatelli pasta served with spicy sausage in a tomato sauce
Tortellacci with tru ed porcini mushrooms
Whole-wheat pasta served with a lamb ragù topped with toasted almond
Spaghetti & meatballs
Sa ron risotto with zucchini owers
Main Courses
Eggplant timbale stued with mozzarella
Local farm chicken with parmesan
Chianina roast beef
Granny’s meatballs with Chianina beef and zucchinie
Cinta Senese (pork) sausages with pan-tossed leeks
Rolled rabbit with Lardo di Colonnata (spiced lard) and stuffed with artichokesi
Appennine veal escalopes with lemon
Beef llet in Brachetto wine with glazed shallots and juniper berries
On The Grill
Fresh sh “Catch of the Day”
Sienese pork strips
Chicken breast
Sliced beef with arugula & parmesan
Side dishes
Cannellini beans, oven-roasted potatoes, vegetable du jour
Florentine Beefsteak
A Florentine 4 finger high steak should really be eaten blue/rare – the meat melts like butter. If you wish to have it cooked differently we will of course, but we encourage you to have it the way it should be done!
Our menu is in a constant state of change. How could we possibly stop the creative juices of our cooks who dream up great new dishes every single day? Our staff will be happy to advise you – just ask!