our Menu
Appetizers
- Crostini and Bruschetta
- Tuscan ham with knife
- Smoked Tuna Fillet
- Breast of Goose
- Salad of capon in a crust of cheese to Stefani *
- Of chicory anchovy
- Fresh Artichoke Heart Salad with Grana
- Lard Colonnata and Walnuts
- Snails Bourguignonne
Soups
- Soup Embryos
- Black bean soup with kale
- Zuppa di Farro and Leeks
- Barley Soup
- Creamy Garlic with Toasted Crostini
- Cream of Potatoes with Fresh Black Truffle
- Soup Crayfish
Primi Piatti
- Pappardelle with Porcini Mushrooms
- Pappardelle alla Lepre
- Tagliatelle alla Vecchia Modena
- Reeds Boar
- Fettuccine with zucchini flowers
- Ricci with goose sauce
- Ravioli with smoked cheese to * Whisker Tomato
- Ravioli with Old Flavors
- Pumpkin Tortelloni with Butter and Sage
- Tortellini in Cheese Fondue with Fresh Black Truffle *
- Tortellacci potato fondue Castel Magno
- Pansotti with walnut sauce
- Nettle gnocchi in sauce Arugula
- Stuffed Potato Gnocchi in Parmesan Fondue
- Casket Venus Tartufato
- Ciabattoni the Fume '
Main Courses
- Florentine and Tuscan Grilled Sirloin
- Fiorentina of stallions Grilled
- Filettone buffalo fried
- Filet of Beef to taste
- Tenerone Balsamic Veal
- Salted Sirloin on a bed of vegetables
- Supreme of guinea fowl with truffle cream
- Presale Costatine Veal Artichoke
- Kid Baked with Aromatic Herbs
- Germano Reale to Crostone
- Boar ALL'ARETINA
- Roe Montanara Sauce and Polenta
- Pernici to Cartoccio
- Fried Pheasant
- Hare Salm
- Braised Bison to California
- Braised Veal Milk
- Pigeon Stuffed with Apples
- Tenderloin of Rabbit with Lemon
- Goose in Dolce Forte
- Escalope with Porcini Mushrooms
- Fresh porcini mushrooms to taste
- Asparagus fresh Pleasure
- Snails Lucullus
- Snails Bourguignonne
Contours
- Baked potatoes with goose fat Fresh and cooked vegetables * Seasonal
- Puree of Artichokes
- Tapinambur fried
- Black Scorza al Pomodoro Fresco
- Cauliflower au Gratin Baked Red
- Crostone of fresh porcini mushrooms
- Baked Mixed Vegetables au gratin
Dessert
- Creamy Grand Marnier and Dark Chocolate Hot
- Cornucopia filled with Zabaglione al Nocino
- Chocolate marquise in coffee sauce
- Custard with berries
- Nougat Semifreddo with Gianduja Sauce in
- Panna Cotta Raspberry Sauce
- Fresh Pineapple Bavarian Fruit Sauce
- Mousse of wild strawberries with balsamic vinegar caramel
- Cantucicni Prato and Vin Santo
- Vanilla ice cream with fresh cherries
- Ice cream lemon sorbet