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


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


Bongo Gelato

Profitteroles filled with vanilla ice cream in warm dark chocolate sauce


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