To start...
Low temperature cooked egg, cheese and saffron fondue and asparagus 12,00
Cold tripe with onion, parsley and lemon zest 12,00
Roast beef tongue with green sauce 15,00
Anchovies in parsley pesto, burrata cheese and home-made toasted black bread15,00
Beef tartare 15,00
Assorted Tuscan cold cuts, toasted bread with Cinta’s bacon fat and vegetables in olive oil 13,00
Pecorino cheeses of Pienza selection with honey and jams 13.00
First course...
Typical tomato and bread thick soup 12,00
Risotto (local rice) with broad beans, Pecorino cheese and crispy bacon 13,00
Tuscan Bio spaghetti with clams and mullet roe 15,00
Pici with tomato sauce and Val di Chiana Aglione flowers with aged Pecorino cheese 14,00
Pappardelle with duck ragoût 14,00
Ravioli filled with ricotta cheese and aubergines served with cherry tomato confit 14,00
Second course…
Assorted grilled vegetables and French beans pie with Pecorino cheese fondue 14,00
Braised pork cheeks with mashed potatoes and asparagus 20,00
Half roast pigeon with sautéed artichokes 25,00
Panko-fried red mullet with sautéed sea asparagus 25,00
Sliced grilled beef entrecôte steak with roast potatoes 22,00
Grilled fillet of beef with sautéed swiss chard 27,00
Grilled Fiorentina steak (approx Kg 1,500) and roast potatoes € 6/gr 100
A happy sweet end…
Home-made tiramisù with cocoa beans grains 7,00
Cheesecake with berries sauce 8,00
Cream pudding with salted caramel and chopped hazelnuts 7,00
Hot chocolate, pears and nuts tart 8,00
Panpepato, Ricciarello and Cantucci with Vin Santo sweet wine 8,00
Fresh pineapple carpaccio with white chocolate, cinnamon and rhum 7,00
