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Hors d’oeuvre

Assortment of vegetable soufflés served with grilled vegetables
Bread with tomato and extra virgin oil
Grilled vegetables with Pecorino cheese and walnuts
Parma ham with melon
Typical salted pork meal with traditional crostini
Tomato and Buffalo mozzarella
Duck liver pie served with salad


Hors d’oeuvre - Fish

Mixed seafood hors d’oeuvre served warm
Shellfish soup
Great raw-fish dish
Marinated raw tuna with fresh pizzaiola tomato dressingJiant Prawns sauted with Rosemary and veloute of courgettes, served with sheep ricotta dumplings


First course

Tacconi noodles with vegetables sauce
Ravioli “Olivo” style
Potato dumplings in Gorgonzola cheese sauce and walnuts
Pappardelle in tomato and basil
Tuscan style Tortelli in red meat sauce
Farmhouse vegetable soup with extra virgin oil
Tagliatelle verdi in aubergines sauce and sausages


First course - Fish

Tacconi noodles served with local baby scanpi and cherry tomatoes
Small Potato dumplings with fish and Basil pesto
Bavette (long thin, flat strips of pasta) with shellfish, seafood and basil


Second course

Beef fillet with sauted spinach and sweet and sour baby onions
Thinly sliced T-bone steak with salad and parmesan cheese (x2)
Fiorentine
Grilled lamb chops with fresh vegetables with olive oil dip
Veal rib casserole with Sage, Juniper berries and lemon
Breast of duck in grappa sauce
Raw meat of beer with Misticanza and sliver of parmesan cheese
Rabbit (loin) stuffed


Second course - Fish

Fish baked in the oven (sea bass, sea bream, gurnard x1 and x2)
Mixed grill (prawns, shrimps)
Fried seafood (x2)
Giant prawns and crayfish Catalan style
Gilthead bream grilled
Grilled Squid with balsamic vinegar


“Ask Our Chef the Fish of the Day, in order to always guarantee the best Quality”