Appetizers

- A selection of mixed Tuscan sliced meats served with small pieces of bread topped with paté
- Slices of raw ham served with small pieces of bread topped with paté
- Slices of “Cinta Senese” ham
- A selection of freshly chopped seasonal vegetables served with an olive oil dip
- Slices of “Culatello Zibello” ham
- Slices of black kale
- Artichokes with pecorino cheese and fresh mint
- Mozzarella and tomato
- Artichokes sautéed in olive oil
- Mixed vegetables in olive oil
- Slices of Felino sausage served with small pieces of bread topped with paté
- Slices of air dried Bresaola beef with rocket salad and parmesan
- Mixed breads topped with various kinds of paté

First courses

- “Rustic soup” made of mixed vegetables and meat
- “Pappardelle” pasta served with wild boar sauce
- “Ribollita” soup, traditional Tuscan vegetable soup
- Pasta with chickpeas
- Omero style pasta in meat sauce
- Ravioli stuffed with ricotta and spinach filling

Main courses

- Grilled beef fillet
- Thinly sliced beef with rocket salad
- Lamb chops grilled or fried
- Florentine style fried rabbit
- Fried veal chop
- Florentine style fried pigeon
- Grilled pigeon
- Grilled veal loin
- Bistecca alla fiorentina, typical Florentine style steak
- Grilled pork steak

Specialities

Side dishes

Dessert