A la càrte menu – SPRING / SUMMER 2017

a culinary journey in which
continuity, tradition and innovation
are in constant dialogue
dedicated to
Giulia and Matteo
Executive Chef Andrea Marchesin

first course
charcuterie and cheese selection

pecorino f1    paradise farm honey 
“finocchiona”     fennel salami housemade pickles  
parmigiano reggiano     36th months balsamic pearls  
housemade ricotta   bruschetta paradise farm honey
prosciutto toscano    grissini castelvetrano olives 
tagliere 3 salumi o formaggi    your choice 
gran tagliere   selection of homemade charcuterie,
cheese and preserves – serves 3/4 

“moderna”

inspired by ingredients, aiming to explore the diversity of Italian cuisine

crema di piselli e capesante
green peas scallops
carrots and dirt
orange, yellow and purple carrots sunflower bread and truffle powder
giardinetto di verdure
hummus kale micro vegetables
carbonara di mare   
spaghetti “chitarra” sea urchin caviar bottarga lardo
risotto cacio e pepe
Acquerello rice parmesan water parmesan butter pecorino black pepper
pollo croccante
chicken breast parsnip fingeling potatoes seeds
filetto d’estate
filet mignon eggplant baby zucchini piquillo herbs
pesce fresco
market fish sea asparagus tiny vegetables lemon air
coniglio alla lucchese
braised rabbit potato pure bell peppers jus
vegetables

the central point of Italian cuisine

roasted vegetables
brussels sprout
smoked potato purée

tasting menu “Vegetable roots”

dinner service only

granita tomato leaf
insalatina asparagi e tartufo
giardinetto di verdure
spaghetti ai tre pomodori
carrots and dirt
pesca melba

please inform us about any food allergies. consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness. A service charge of 18% will be added to your check for party of 5 or more.

“tradizione”
recipes from the Italian tradition to enjoy an authentic experience prepared with thoughtfully selected ingredients

spaghetti ai 3 pomodori
homemade spaghetti vine & heirloom tomatoes basil   
maccheroni “al sugo toscano”
homemade maccheroni beef ragu parmigiano olive oil 
pappardelle finocchiona
homemade pappardelle white sausage fennel pollen pecorino 
tortelli ricotta e spinaci
homemade ricotta & spinach tortelli butter sage 
maccheroncini neri
homemade squid ink maccheroni shrimp calamari octopus tomato
bottarga

gnocchi al coniglio
handmade potato gnocchi rabbit ragu chili red bell peppers pecorino 
pici senesi all’anatra
homemade pici duck leg ragu pecorino 
risotto ai funghi
 Acquerello rice wild mushrooms black truffle 

 

braciola di maiale
korobuta-berkshire pork chop tuscan chimichurri potatoes
costata di manzo
painted hills beef rib eye crushed potatoes broccoli rapini wine jus
branzino ai ferri
grilled mediterranean sea bass parsley capers seasonal vegetables 

la “fiorentina”

42oz porterhouse steak smoked potato purée kale canellini beans 

florentine dinner

tagliere salumi e formaggi pici senesi & risotto di funghi
42oz porterhouse steak la “fiorentina” smoked potato purée kale ‘estiva” canellini al “fiasco” 

appetizers

bruschetta
heirloom tomato garlic basil 
ribollita
tuscan vegetable bread stew 
vitello tonnato
milk fed veal tuna sauce capers arugula lemon 
carpaccio di manzo
beef carpaccio seasonal raw mushrooms parmigiano parsley oil 
polipo alla “puttanesca”
octopus cherry heirloom capers taggiasche olives 
crudo di gamberi
red shrimps green apple sour cream caviar 
salmone selvaggio affumicato e caviale
house smoked wild salmon caviar crème fraiche bread crumble 

salads

rucola e carciofi   arugula artichokes parmigiano lemon 
bouquet di asparagi green asparagus ricotta truffle 
burrata caprese   local burrata heirloom florida tomatoes garden basil 

Andrea Marchesin Executive Chef – Stefania Marin Chef de Cuisine