Raw...
RAW FISH SELECTION, CRUSTACEANS AND SEAFOOD
OYSTERS FROM THE MARKET, cereals bread, demi-sel butter, shallot, vermouth, lemon
MARINATED MONKFISHI IN CHARCOAL OIL, tuna salmì beetroots, mugwort
TUNA FISH TARTARE, minestra tiepida di fagioli, insalata mizuna;
BEEF TARTARE FROM GARFAGNANA, chestnut in wood oven, yarrow

Warm...
AS A SEA SALAD, fresh catch of the day steamed, pumpkin, wild herbs, chamomile infusion, sea water.
ROASTED SCAMPI, cauliflower, green coffee, pomegranate
ROASTED BABY SQUIDS, celeriac, cypress tree oil
OCTOPUS, raddish, cream of toasted spelt.
EGG FROM THE FARM, black cabbage chutney, hay vinegar.

RISOTTO, mussels and clams, chard, sea water, cream with Vermouth from Prato scent

HOME MADE BUTTONS, stuffed with bread in extravirgin olive oil, 34 sea urchins, laurel

HOME MADE SPAGHETTI, baby clams, parsley.

SPAGHETTI, prawns, tomato cooked in the wood oven, dandelion.

HOME MADE RAVIOLI, rabbit, elicrisium, brown butter.

QUBETTI PASTA, jerusalem artichokes, almonds.

ROASTED SEABASS, fennel, white turnip, green apple

FRESH CATCH OF THE DAY WITH VERNACCIA, potatoes, chicory, olive pesto, capers in myrtle oil

CRUSTACEANSAS A “CATALANA”, vegetables, citrus fruits, aromatic herbs

FISH, CRUSTACEANS AND SEAFOOD, in a classical fried

VEAL RIBS, with butter and sage, savoy cabbage, elder capers

ROMAN CABBAGE, cooked in clay, citrus fruits, vegetables reduction

SPINY LOBSTER, leek in pine bark, grape, vine leaves oil

SALT-BAKED FRESH CATCH OF THE DAY, Olive tree shavings, potatoes, cauliflower in olive crust and charcoa

FLORENTINE T-BONE STEAK or BEEF FILLET,, Potatoes and raddish baking in foil, aromatic herbs, toasted onions.

Li abbiamo scelti con cura, dai piccoli produttori ai più grandi vini del mondo.

Ve li proponiamo, con l’augurio di riuscire a trasmettervi questa nostra grande passione.

Andrea Salvatori, Davide Venturini

Consulta la carta completa