Starters

POKER
Typical local crostini (1)
Pecorino cheese cream (7)
Chicken livers, anchovies and capers (4)
Porcini mushrooms with garlic and thyme
Certaldo onion with Vin Beato dessert wine (12)

CHIANINA
Knife-cut beef, flavored with basil oil, sage, rosemary and drops of Brunello, quail egg and truffle flakes (3, 12)

TAGLIERE
Selection of local cold cuts chosen by the kitchen staff and accompanied by Vernaccia focaccia (1, 12)

FLAN
Crunchy basket of pecorino cheese and marjoram with seasonal vegetable pudding, with hot fondue (7, 9)

First Courses

PICI ALL’AGLIONE
Pasta with tomato and aglione fermented in “Monogram TT” Vernaccia, a buffalo burrata and basil drops enrich the dish (1, 7, 12)

TAGLIATELLE DEL NORCINO
Our ragù made with beef and pork and scented with the spices of the cured meats and the smells of the garden with slow cooking on good Chianti Classico Riserva (1, 9, 12)

PAPPARDELLE ALLA NANA
Fresh pasta with duck sauce without tomato (1, 9)

TAGLIOLINO AL TARTUFO E PECORINO
Tagliolini fresh pasta topped with semi-seasoned pecorino and creamed on the prized king of our hills, his majesty the truffle (1, 7)

Second courses

FIORENTINA SELEZIONE “TORCIANO”
The authentic Florentine with extra maturation

FIORENTINA SELEZIONE “BOTTEGA”
Cocoked 4 minutes per side or on your preference. Extra virgin olive oil and pepper cuvée

GRAN FILETTO DI MANZO ALLA GRIGLIA
The excellence of grilled beef

LA TAGLIATA
300 g of excellent beef served on a cutting board with rocket and Torciano oil

IL BARDATO
Fillet of pork glazed with Vermentino “Vittoria” white wine served with baked potatoes

LA CACCIATORA
Wild boar stew with Bartolomeo red wine, grilled polenta to give it even more rusticity

ROLLÈ LUCIANA
Glazed duck breast on orange and white wine Bolgheri Torciano compote accompanied by a Jerusalem artichoke quenelle (8, 12)

Daily special

Daily Spacial – always at your disposal