menu

“Contemporary”

Homage to the Italian cuisine through ingredients, technique and taste



Steamed cod fish, Mimosa potatoes, shallot and parsley sauce



John Dory bites in squid ink dought, sprouts of spinach, Bearnaise sauce and lemon chamomile jelly



Tagliatelle blended with aromatics herbs, scampi, green beans and pancetta



Agnolotti filled with white polenta, stew of “Chiocciole vignaiole” (local tiny snails)



Croquette of rabbit stew with olives; lettuce cooked on embers



Mora Romagnola’s breed of baby pork cooked on the spit, parsley roots in tinfoil, green sauce and lemos



Gorgonzola semifreddo and broad beans



Lemon delight: limoncello, almond milk and vervain



€275,00  per person, wine not included



 

This menu is intended for all the guests at the same table

Updates and Technical Supervision EXTREMHEX FIRENZE Design LCD FIRENZE + Development DINAMO | Photo STUDIO QUAGLI

P.IVA 00544310485

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