Menu
Wine Cellar
Appetizers
A Selection of mixed Tuscan-style Toasts with Pâté, Lard and Beans
Duck Filet with Balsamic Vinegar
Spinach Flan with a light Cheese Sauce
House Selection of mixed Salami from the Siena region
A Selection of Cheeses from the Val D’Orcia region served with special Amiata honey
First Course
Ribollita
Typical Tuscan Country Vegetable Soup with Beans
and Toasted Bread
(ribollita means “reboiled” and takes 3 days to prepare)
Tuscan-style Country Vegetable Soup
Chick-pea soup
Homemade Pici pasta all'Aglione
Simple flour and water pasta with spicy tomato and garlic sauce
Homemade Tagliatelle with Ragù
Egg noodles with traditional meat sauce
Homemade Tagliatelle pasta with Wild Boar Sauce
Fiocchi “Panciolle” with Butter and Sage
Potato Gnocchi with Butter, Parmesan Cheese and Sage
Main Courses
Guinea Hen with Juniper Berries
Rabbit with Olives
Chianine meat from either Amiata
or from Maremma
Lamb from Amiata al Buglione
Baby Lamb stew with lightly piquant tomato sauce,
cooked in an iron pot
Wild Boar from Maremma
Bistecca
(Premium cut beefsteak)
Sliced Filet Steak with Rughetta
(Rocket Salad)
Florentine T-bone Steak
Side Dishes
Cannellini beans with Val d'Orcia Extra Virgin Olive Oil
Chickpeas with Val d'Orcia Extra Virgin Olive Oil and Rosemary
Fresh Seasonal Vegetables from the kitchen Garden
Mixed Salad
Homemade Desserts
Tiramisù
Signature Homemade Cake
Bread and Chocolate
Cantucci and Vin Santo Fattoria di Frignano
(Tuscan Almond Biscuits and Dessert Wine)