Menu

STARTERS

Beef tartare with egg roe 18.0

Beef tartare, marinated egg, thyme oil, Pienza pecorino cheese and crispy onions (3-5-7)
Red turnip, artichoke and celeriac 16.0

Red turnip tartare, celeriac heart and vegan artichoke and parsley mayonnaise (5)
Salted veal meat 20.0

Cherry tomato confit, vegan apple and garlic mayonnaise, caper powder (12)
Vegan legume meatballs in marinara sauce 16.0

Fried meatballs of Val d'Orcia lentils, date tomatoes, taggiasca olives and basil sauce (1)

FIRST COURSES

The “tagliatelle” and the hare 18.0

Handmade ribbon-like pasta with hare ragout (1-3-9-12)
Stuffed “gnocchi” 20.0

Gnocchi (italian potato dumplings) whipped with butter and sage, stuffed with slow-cooked venison stew (1-3-7-9-12)
The “picio in the scottiglia” 18.0

Handmade pici pasta with scottiglia ragout from Pescina (Mt. Amiata) (1-9-12)
The picio with “Cinta senese” white sauce 16.0

Handmade pici pasta with Cinta Senese (local pig breed) ragout (1-9-12)
The picio with Valdichiana’s “aglione” 16.0

Handmade pici pasta with sammarzano tomato aglione (special variety of large garlic) sauce (1)
Onion and thyme soup 16.0

Stewed and gratinated onions with Pienza pecorino cheese (7-12)

SECOND COURSES

CHEESES

Our pecorino cheeses 18.0

Selection of Pienza pecorino cheese with our jams (7-12)

DESSERT

LIST OF ALLERGENS

1-Glutine – Gluten
2-Crostacei e prodotti derivati ( Crustaceans)
3-Uova e prodotti derivati ( Eggs)
4-Pesce e prodotti derivati ( Fish)
5-Arachidi e prodotti derivati ( Peanuts)
6-Soia e prodotti derivati ( Soya)
7-latte e prodotti derivati ( Milk)
8-Frutta a guscio , mandorle, noci pistacchi ( Nuts)
9- Sedano e prodotti derivati ( Celery)
10-Senape e prodotti derivati ( Mustard)
11-Semi di sesamo e prodotti derivati ( Sesame seed)
12-Anidride solforosa e solfiti ( Sulphur dioxide)
13-Lupino e prodotti derivati ( Lupin)
14-Molluschi e prodotti a base di Molluschi ( Molluscs)