Mon to Fri: Lunch 12pm – 2.45pm (last order) | dinner 6pm - 11pm (9.30pm last order) | Sat and Sun: Open all day 11pm (9.30pm last order)
Chopped chicken livers, capers served on fried bread (Crouton)
Borlotti beans cooked in a flask with sage and Extra Virgin olive oil (special Tuscan dish)
Peas, carrots and onions on garlic toast with a poached egg and Parmesan cheese
A selection of Tuscan cured meats (Bresaola, Crudo Toscano, Finocchiona, Salame Toscano, Capocollo), Crostini topped with small chunks of parmigiano
Rocket salad with shavings of parmesan cheese
Deep fried mozzarella cheese with bread, served with a spicy tomato, garlic, oregano sauce
Buffalo mozzarella, fresh tomatoes and basil leaves
Cannellini bean salad with prawns in extra virgin olive oil, parsley and basil (served warm)
Cured Tuscan ham with fresh Pears and Parmesan cheese
Smoked cheese rolled in cured ham baked in the oven
Warm octopus and squid salad, tossed in Extra Virgin olive oil, parsley and lemon juice
Mixed grilled vegetables with olive oil and basil
Sliced raw tuna sprinkled with chopped tomatoes, peppers, onions, lemon and olive oil
Aubergine with tomatoes and parmesan cheese baked in the oven
Thick bean soup with garlic (vegetarian)
Light broth with scrambled egg, lemon juice, parmesan and toasted bread
Vegetable soup (vegetarian)
Seafood risotto with prawns, squid, mussels, octopus and parmesan
Risotto with cuttlefish in their own ink
Risotto in an artichoke sauce
Thin egg pasta with white truffle oil, grated black truffle and parmesan cheese
Fine spaghetti with fresh homemade passata tomato sauce and fresh basil (vegetarian)
Short, thin, twisted fresh egg pasta served with pesto sauce (contains nuts)
Jumbo Spaghetti with pancetta and eggs, Parmesan cheese and black pepper (The real carbonara)
Thick pierced egg spaghetti with pancetta, onions,chilli, pecorino cheese and tomato sauce
Twisted pasta with broccoli, garlic, chilli and parmesan (vegetarian)
Spaghetti with mussels, squid, prawns, king prawns, and clams with a garlic tomato sauce
Fresh egg pasta ribbons (hand cut) with a wild boar sauce
Large macaroni pasta with a gorgonzola sauce
Ribbed penne with stracchino cheese and Italian sausage, black pepper
Spaghetti with fresh clams, parsley, garlic and chilli
Flat thick spaghetti with half fresh lobster, tomato and garlic sauce
Fresh off the bone sardines grilled and served with rocket salad
Sliced monkfish sautéed in a lemon and parsley sauce
Swordfish topped with onions, courgettes and a balsamic vinegar sauce
Sea bream cooked with fennel and white wine
Mackerel grilled with rosemary and a lemon and mint sauce
Squid and cuttlefish ink sauce, garlic and chilli served on a bed of spinach
Steamed sea bass sprinkled with extra virgin olive oil
Deep fried squid served with tartar sauce
Fresh grilled tuna fish served with a fresh mint, lemon and olive oil sauce
Tiger prawns with garlic, parsley and olive oil served with mixed green salad
Sliced raw beef served with rucola, parmesan and chef’s special sauce
Shin of veal served with saffron risotto
Sliced chicken breast with a delicate truffle and cheese sauce
Veal slices topped with prosciutto and cooked in sage and white wine
Roast rabbit with rosemary, garlic and a tomato wine sauce served with potatoes Alvaro’s Way
Thinly sliced beef lightly cooked with garlic and extra virgin olive oil
Organic chicken cooked on a brick (scorched on the outside) served with mustard sauce
Salt marsh lamb steak with garlic and rosemary served very rare (organic)
Calf’s liver sautéed with sage
Skewered Wild boar garlic sausages and bread in extra virgin olive oil Served on a bed of swiss chard (typical Tuscan dish)
Ribeye of beef simply grilled and serve on a bed of mixed green salad
Sautéed breast of chicken with balsamic vinegar,olive oil and rucola salad (free range)
Thin veal escalope sautéed with rosemary, garlic served with potato croquettes (organic)
T-Bone steak cooked over charcoal (SERVED RARE ONLY) Organic beef
Soft and creamy cheese (similar to mozzarella) served with cherry tomatoes, toasted bread and basil pesto
Deep fried baby artichokes (vegetarian)
Deep fried whitebait
Mussels in a garlic and tomato sauce
Bow tie pasta with pancetta, onions, pine nuts, cheese and peas
Fresh egg pasta parcels filled with mushroom, mascarpone sauce, oven baked, finished with a dusting of nutmeg
Egg pasta ribbons in an artichoke sauce
Thin sliced veal with fresh mixed mushroom and white wine sauce served with mash potatoes
Julienne cut calf’s liver with onions, salt and pepper served with mash potatoes
Toasted bread with raw chopped tomatoes, garlic and olive oil
Garlic bread with extra virgin olive oil
Chosen by our chef and served with chutney and cracker varieties
