In the kitchen

Our menu. It’s fruit of our traditions, our immagination and your reactions. Sometimes dishes may vary, but our Florentine heart never wavers.

Hors d’oeuvres

Giovanni’s antipasto: prosciutto and a selection of home-cured salami, crostini with liver paté, bruschette with mushroom pesto and sheep’s cheese ricotta

Caprese Salad with burrata, tomatoes,  artichokes and olives

Goat-cheese salad with flat-bread and roasted eggplant

Chickpea soup with prawns

Tuscan Soups

Spelt grain and cannellini bean soup

Ribollita (traditional bread and vegetable soup)

Pasta Dishes

Home-made pici pasta with sausage and kale ragout

Potato raviolini with porcini mushrooms and cream of truffle

Tortelli stuffed with pear and pecorino cheese in a cream of leeks and almond shavings

Maccheroni  with cauliflower, anchovies and rosemary

Linguine with clams, shrimp, calamari and scampi

Special of the day

pasta
pasta

Fish

Fresh fish of the day from the market

A taste of the past (Piatto del Buon Ricordo)

Roasted squab Florentine style served with sausage potato flan

Desserts

Warm lemon cake served with gelato

Warm apple and raisin cake served with gelato

Creamy chocolate cake served with dark chocolate sauce and whipped cream

Frozen pistachio parfait

Panna cotta

Pineapple carpaccio – pineapple shavings served with lemon sorbet and red peppers

Vanilla and chocolate gelato

Passion fruit and lemon sorbet

saled
saled

From our charcoal grill

Bistecca alla Fiorentina – a five finger high steak, with roast potatoes

Sirloin steak with braised peppers and sun-dried tomato pesto

Sirloin steak with braised porcini mushrooms

Filet mignon with roasted vegetables and Swiss chard

Milk-fed veal chop with roasted cherry tomatoes

Boneless chicken drumstick with grilled vegetables

Braised meats

Rabbit braised in local red wine with green olives served with sautéed Swiss chard

Veal ossobuco with potatoes

Special of the day

Side dishes

Roast potatoes

Sautèed greens

Mixed salad

Fried artichokes

saled