Tailored cuisine with seasonal ingredients, freshness and passion.

Selection of cured meats and cheeses

Selection of five bruschette

Ricotta cheese and spinach gnudi with butter and pecorino cheese

Pan brioche with chicken liver pâté and raspberries

Gnocchi with wild boar ragout

Fresh spaghetti with Norcina sauce (pork sausage, ricotta, truffle)

Fresh umbrichelli with rancetto sauce (pancetta, tomato, pecorino cheese)

Roveja pea polenta with chicken Eugubina-style

Truffle and egg frittata

Guinea fowl Leccarda-style with mashed potatoes

Umbrian Zuppa Inglese (layered sponge cake, Alchermes liqueur, custard and chocolate cream)

Traditional Tiramisù

Semifreddo of hazelnut tozzetti biscuits, passito wine gel and almond–orange crumble

Selection of cured meats and cheeses

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Roasted ricotta with lemon zest and herbs, served with toasted bread and mixed leaf salad

Ravioli stuffed with burrata cheese, served with roasted tomato cream and rocket–almond pesto

Mezze maniche pasta with rabbit ragout and Italian soffritto cream

Saffron risotto with beef braised in red wine

Chicken leg with tomato, black olive, lemon and thyme sauce

Roasted pork neck with mustard–rosemary sauce and lemon-roasted potatoes

Oven-baked red onions with pecorino sauce and rosemary–bread crumble

Modern tart of ricotta and chocolate with orange sauce

Lemon custard cream with rosemary biscuit and Italian meringue

Panna cotta of honey and lavender with apricot compote and toasted hazelnuts

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Prawns tartare served with gel of gin, kefir and dill extract

Marinated trout glazed with beetroot, daikon cress salad and kefir

Confit leek served with vegetable jus, cream of pine nuts and chamomile

Spaghetti alla Chitarra served with clams, cream of Valdichiana garlic and candied chili

Gnocchi with pork ragout, cream of pecorino cheese, lemon oil and fried sage

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

Steak of Caught Fish served with mugnaia salsa, capers and marinated lemons

Pork belly with chicory glazed with honey, cream of potatoes and liquorice jus

Steak of Caught Fish, saffron bouillabaisse, confit leek, gel of grapefruit and champagne vinegar

Mushrooms, parmesan cheese cremoso, coffee crumble and onion jus

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Crunchy biscuit served with lemon curd, Italian meringue and sage

Beef tartare with parmesan sauce, hazelnuts and a salad of celery and green apple

Confit leek served with vegetable jus, cream of pine nuts and chamomile

Gnocchi with pork ragout, cream of pecorino cheese, lemon oil and fried sage

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

Pork belly with chicory glazed with honey, cream of potatoes and liquorice jus

Mushrooms, parmesan cheese cremoso, coffee crumble and onion jus

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Coffee panna cotta, milk foam, chocolate cremoso and wheat crumble

Crunchy biscuit served with lemon curd, Italian meringue and sage

Prawns tartare served with gel of gin, kefir and dill extract

Marinated trout glazed with beetroot, daikon cress salad and kefir

Spaghetti alla Chitarra served with clams, cream of Valdichiana garlic and candied chili

Risotto cooked with chamomile broth, creamed with butter and salted lemon, served with stracchinato sheep cheese and vegetable jus

Steak of Caught Fish served with mugnaia salsa, capers and marinated lemons

Steak of Caught Fish, saffron bouillabaisse, confit leek, gel of grapefruit and champagne vinegar

Lemon crumble served with marinated strawberries, whipped cream flavoured with thyme and strawberry gelatine

Crunchy biscuit served with lemon curd, Italian meringue and sage