Appetizers

Panzanella with Whole Grain Bread

Ricotta Flan with Bufala Mozzarella

Caprese Salad with Burrata /  Baked Tomatoes /Arugula Pesto

Garden Salad / Chicken Filet  in Sesame Crust

Eggplant Millefeuille  / Bufala Mozzarella / Basil

Cavaliere’s Fried Vegetables and  Rabbit

Salami Selection / Coccoli and Stracchino

 First Course Dishes

Spaghetti with Tuscan Bacon / Fresh Tomatoes

Fresh Pici  sautéed with Tuscan Sausage

Ricotta Tortellacci with Pea Purée

Spinach Gnudi / Hazelnut Butter and Sage  

Pappardelle / Thyme and Hare Ragout

Risotto with black Summer Truffles

  Second Course Dishes

Pork Tenderloin glazed with Chianti Classico          

Chicken marinated with Tuscan Herbs, Lemon   and Thyme

Grilled Duck Breast with Miniature Vegetables

Beef Tagliata with  Arugula and Parmesan

Beef Tagliata with Porcini Mushrooms

Rabbit Casserole / Aromas of Thyme

Florentine Steak

Side Dishes

Baked Potatoes with fresh Rosemary

Green Beans  in Vinaigrette

Mixed Garden Salad

Radicchio and Cucumber Salad

Tomato Salad

     Cheese Platter

 Our Cheese Selection with green Tomato Chutney and Fig Marmalade

 The Sweet Ending   

Lavender Panna Cotta

Vanilla Bavarian  / Caramelize Strawberries

Peach Parfait with Port Sauce

Tiramisu

Pineapple Carpaccio

Ice Cream drowned in Coffee

Our Dessert Selection