Crab meat with crispy polenta, cloud ear mushrooms
and crustacean sauce
6,000yen

Snails sauté with parsley and broccoli, almond and
slice of cauliflower
4,000 yen

Sliced venison salad with chestnut cream
and puree of ground cherry
5,000yen

“Gnudi” with ricotta cheese and spinach, squid with white wine,
tomato cream and olive oil with basil
4,000 yen

Cappelletti filled with porcini mushrooms in consommé
6,000yen

Tagliatelle filled with cod fish with sautéed radicchio
and black olives
4,000 yen

“Spaghetti alla chittara” with poached eggs,
fondue of pecorino cheese and white truffle
（Start late October）
10,000 yen

Fillet of turbot cooked in a casserole,
beef sauce vinegar and herbs
with sautéed chard , cube of potato and lemon cream
7,500 yen

Sautéed Kinki with salicornia
and stuffed mussels with sausage
7,000 yen

Grilled beef fillet and rapes
with fresh black pepper
12,000 yen

Fried pigeon breast with porcini powder
and deep fried thigh in olive oil
with sautéed mushrooms and clams
9,000 yen

Pork fillet “Saltimbocca” style,
fried polenta and red onions in sour and sweet sauce
8,000 yen

Fig cake our style: roasted, fresh in puree
with Vin Santo ice-cream,
almond biscuit and Milano style short pastry
1,500 yen

Light coffee meringue, soft creamy milk,
ice-cream with Tonka beans and star anise sauce
1,500 yen

Chestnut composition: cream, waffle, Tuscan chestnut
biscuit, milk ice cream and red wine sauce
1,500 yen

Milk chocolate mousse, cocoa caramel and soft biscuit,
hazelnut ice cream and pear with white wine
1,500 yen

Assortment of ice-creams and sherbets
1,500 yen