Tuscany


Schiacciata con uva passa


"Focaccia" bread with raisins and rosemary


Antipasti e minestre


Crostini di pollo e vitello


"Sfilatino" croutons topped with chicken and veal pate, crispy capers


Pera Grigliata


Grilled poached pear wrapped with in pancetta with "gorgonzola" filled puff pastry


Gamberi alla fiamma


Jumbo prawns roasted with garlic, fresh tomatoes and cognac, served over grilled artichokes hearts


Consomme' di Porcini


Porcini mushrooms soup with "pecorino" and bacon "cappelletti".




Primi Piatti


Gemelli con le salsiccie


Curly pasta, grilled Italian sausage, red onions in tomato-chianti sauce.


Pappardelle con lepre e tartufo


Wide ribbon pasta, wild rabbit ragu and white truffle butter


Tordelli alla Toscana


Housemade pasta filled with eggplant and ricotta, beef and vegetable coulis


Risotto d'elba


Risotto with crab, roasted yellow and red bell peppers, shallot-clam reduction


Secondi


Cacciucco di pesce alla livornese


Seafood stew of prawns, calamari, monkfish, white fish, orange roughy, clams and mussels, with grilled garlic filone bread


Petto di pollo al porto


Chicken breast sauteed with chantarelle mushrooms and port; roasted tomato stuffed with spinach and Parmesan cheese


Involtino di maiale


Pork loin filled with ham, pecorino and pinenuts, served with poached apple filled with black kale, onions and pancetta


Dolci


Bongo Gelato


Profitteroles filled with vanilla ice cream in warm dark chocolate sauce



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