Lunch 12.00 to 15.00* (Mon to Fri) :: Dinner 18.00 to 22.00* (Mon to Fri) | Open all day from 12.00 :: 22.00* (Sat) & 21.30* (Sun) | *Last order
Tuscan garlic bread with extra virgin olive oil
Chicken liver pâté, Tuscan toasted bread
Toasted bread, garlic, datterino tomatoes, fresh basil and extra virgin olive oil
Smoked scamorza cheese rolled in cured ham baked in the oven
Rocket salad with shavings of parmesan cheese
Deep fried whitebait
Deep fried baby artichokes served with salsa verde (parsley, anchovies and garlic)
Deep fried baby artichokes
Deep fried mozzarella cheese with bread, served with a spicy tomato, garlic, oregano sauce
Cannellini bean, prawns in extra virgin olive oil, parsley, basil and radicchio
Mozzarella di Bufala Campana DOP, Heirloom tomatoes, fresh basil
Cured Tuscan ham with fresh melon
Burrata cheese Heirloom tomatoes, fresh basil
Aubergine with tomatoes and parmesan cheese baked in the oven
Mixed grilled vegetables with olive oil and basil
Sliced raw tuna sprinkled with chopped tomatoes, peppers, onions, lemon and olive oil
Warm octopus and squid salad, tossed in Extra Virgin olive oil, parsley and lemon juice
Thinly sliced beef tenderloin, rocket salad, Parmigiano Reggiano and chef’s special sauce
Wild red prawns carpaccio from Mazara Del Vallo served with stracciatella cheese, emulsion of Sicilian tomatoes and wild fennel
Chicken galantine with pistacchios from Bronte (Sicily) with a mustard and honey sauce
Fresh asparagus with a creamy cheese sauce
Deep fried zucchini flowers
Thinly sliced veal with a tuna, anchovies and capers mayonnaise
Light broth with scrambled egg, lemon juice, Parmesan and toasted bread
Vegetable soup (Vegetarian)
Mussels in a garlic and tomato sauce
Traditional Tuscan fish stew
Riso Carnaroli Riserva dello Chef, with creamed parmesan and a veal jus
Riso Carnaroli Riserva dello Chef, prawns, squid, mussels, octopus and a dash of Parmigiano Reggiano
Carnaroli rice with fresh asparagus and Grana Padano
Risotto with white truffle oil, grated black truffle and parmesan cheese
Thick spaghetti classic of Siena, served with fresh homemade tomato passata sauce and fresh basil
Twisted fresh pasta typical of Liguria served with homemade pesto alla genovese sauce (contains nuts)
Twisted egg pasta with broccoli, garlic and chilli
Gnocchi served with gorgonzola cheese sauce
Spaghetti egg pasta, guanciale, free range eggs, Pecorino Romano DOP, black pepper
Curly-shaped, tubular rounded egg pasta characteristic from Emilia-Romagna, pancetta, onions, chilli, Parmigiano Reggiano and a dash of homemade tomato sauce
Large macaroni egg pasta with a creamy pecorino sauce and cracked black pepper
Ribbed egg penne, stracchino cheese, sausage meat, black pepper
Chef special pasta made with small pieces of flattened pasta dough folded over a filling of braised beef seasoned with sage and butter
Fresh egg flat pasta cut into a broad ribbon shape traditionally of Tuscany served with our family wild boar sauce
Fine flat egg pasta noodles with white truffle oil, grated black truffle and Parmigiano Reggiano
Spaghettini with fresh clams, parsley, garlic and chilli
Spaghetti with mussels, squid, prawns, king prawns, and clams with a garlic tomato sauce
Flat thick spaghetti with half fresh lobster, tomato and garlic sauce
Thin spaghetti with raw chopped tomatoes, garlic anchovies and basil
Fresh egg pasta parcels filled with asparagus and ricotta cheese in a creamy walnut sauce
Deep fried squid served with Tartar sauce.
Sea bream cooked with fennel and white wine
Charcoal grilled tiger prawns, garlic, parsley, olive oil and garnished with misticanza salad
Charcoal grilled fresh tuna steak served rare with fresh mint sauce, lemon, olive oil and misticanza salad
Charcoal Grilled whole sea bass drizzled with extra virgin olive oil
Panfried trout with butter, white wine and parsley
Italian Veal escalopes piccata, lemon sauce topped with parsnip crisps
Julienne cut calf’s liver with onions, salt and pepper served with mash potatoes
Calf’s liver sautéed with sage
Roast rabbit with rosemary, garlic and a tomato and wine sauce served with potatoes
Corn fed chicken cooked on a brick (scorched on the outside) served with a mustard sauce
Thinly sliced beef lightly cooked with garlic and extra virgin olive oil
Shin of veal served with saffron risotto
Italian breaded veal cutlet, fried and served on the bone
Charcoal grilled rib-eye steak, garnished with a misticanza salad
Grilled T-Bone steak (served rare only)
Thin veal escalope sautéed with rosemary and garlic
Braised beef with Chianti served with mash potato and fried cherry tomatoes
Classic Italian dessert made with sponge fingers, mascarpone cheese, coffee, chocolate, and coffee liqueur
A sponge layered dessert with almonds, mascarpone cream and topped with an Italian meringue
Panna cotta “baked cream” served with a fruit of the forest coulis
Sliced fresh oranges in a caramel syrup
Oven-baked Italian cheesecake served with raspberry coulis
Traditional Italian Chocolate Salami
Three Sicilian Cannoli, garnished with Chocolate, Pistacchio and Almond
Pastry cream on a base of shortcrust pastry, covered with pine nuts, almonds and powdered sugar
Apple tart with a hint of cinnamon
Chocolate and amaretti flan
Vanilla ice-cream
Milk chocolate ice-cream
Salted caramel
Italian chocolate chip ice-cream
Lemon sorbet
Fresh strawberry sorbet
Dark chocolate sorbet
Smooth and creamy sorbet using Sicilian pistacchio
Italian farmhouse cheeses chosen by our chef, served with cracker varieties and chutney
