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ANTIPASTI & INSALATE

CROSTINI FEGATO DI POLLO 158

Rustic crostini topped with chicken liver

PECORINO AL FIENO 208

Pecorino stagionato with pear and thyme-infused honey

INSALATA CESARE 198

Mixed chicory leaves with anchovies, parmesan and lemon dressing

SALUMI MISTI 238

A selection of Italian cured meats

PANE PECORINO E ACCIUGHE 168

Grilled country bread with roasted semi-stagionato pecorino and anchovies

CARNE CRUDA 268

Tuscan steak tartare with Carta di Musica crackers

BURRATA 248

Snap peas, spring peas, mint and pecorino

PRIMI

PICI 248

Hand-rolled pasta with pomodoro sauce, parmesan and basil

PAPPARDELLE 248

Hand-cut pasta with a beef and pork ragu and parmesan

GARGANELLI OMAGGIO A CAMMILLO 258

Pasta with a Chianti beef ragu and parmesan inspired by Florence’s Trattoria Cammillo

TUSCAN BRODO 228

Bone broth, farm egg and parmesan

TAGLIATELLE 258

Ribbons of pasta with asparagus, pancetta and parmesan cheese

CONTORNI

SPINACI 108

Braised spinach with olive oil, garlic and lemon

PATATA 108

Roasted potato with whipped lardo and rosemary

FAGIOLI 108

Braised cannellini beans in olive oil

TACCOLE 108

Charred snap peas, mint, olive oil and lemon