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MENÙ

Our identity takes shape

MENÙ

Our identity
takes shape

/ MENU

Tasting Menu

Our Tasting Menus rappresents our concept and our identity of kitchen in classicism and contemporaneity and are made for the entire table.

/  MENU

Tasting Menu

Our Tasting Menus rappresents our concept and our identity of kitchen in classicism and contemporaneity and are made for the entire table.

RAW FISH SELECTION, CRUSTACEANS AND SEAFOOD
SPAGHETTI
, prawns, tomato cooked in the wood oven, wild fennel.
TURBOT “MUGNAIA” STYLE, green peans, dry tomatoes, olives.
THE “RELIGIOSO” COFFEE, bignet, citrus fruits, vanilla.

AMBERJACK CARPACCIO, garden crees, rosehip, pine extraction.
OCTOPUS, mixed salad, cream of toasted spelt.
HOME MADE BUTTONS, stuffed with stingray, weever carpaccio, laurel.
SEABASS, crunchy potatoes, zucchini.
ANDREA&ANDREA... the farmer and chef, a dessert dedicated to our Farm, mascarpone cheese cream, red fruits, aromatic herbs, cocoa beans sweet “earth”.
The menu includes water, coffee and cover charge.

8 or 10 courses to appreciate the concept of ingredients.

The products from our farm, 3 vegetarian courses, 1 dessert to be choosen a la carte.

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Menù a la cartè

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Menù a la cartè

Raw... RAW FISH SELECTION, CRUSTACEANS AND SEAFOOD SELECTION OF OYSTERS, depending on the type, laver bread, demi-sel butter, green tomatoes chutney, vermouth, lemon. AMBERJACK CARPACCIO, garden crees, rosehip, pine extraction. TUNA FISH TARTARE, artichokes, laver, cypress infusion. BEEF TARTARE FROM GARFAGNANA, watercress, crunchy dark mal. Warm... AS A SEA SALAD, fresh catch of the day steamed, pumpkin, wild herbs, chamomile infusion, sea water. TIGER PRAWNS, green peas, lovage. ROASTED BABY SQUIDS, chard, Tuscan peanuts. OCTOPUS, mixed salad, cream of toasted spelt. EGG FROM THE FARM, green beans chutney, hay vinegar.
RISOTTO, cuttlefish, squid ink, asparagus. HOME MADE BUTTONS, stuffed with stingray, weever carpaccio, laurel. HOME MADE SPAGHETTI, baby clams, parsley. SPAGHETTI, prawns, tomato cooked in the wood oven, wild fennel. HOME MADE RAVIOLI, rabbit, elicrisium, olives. FETTUCCINE MONTECARLO”A.PARACUCCHI”, fava beans, tomatoes bottarga.

SEABASS, crunchy potatoes, zucchini.

TURBOT “MUGNAIA” STYLE,  green peas, dry tomatoes, olives.

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

FISH, CRUSTACEANS AND SEAFOOD, in a classical fried.

PORK CHEEK, chickpeas, green coffee.

ARTICHOKES, cooked in clay, incense, vegetables reduction.

SPINY LOBSTER, artichokes cooked in the wood, pine nuts.

SALT-BAKED FRESH CATCH OF THE DAY, 10 / 14 l'hg Olive tree shavings, potatoes, zucchini and wild herbs.

Our selection “Pelliccia Butcher”
SLICED BEEF
,
glased potatoes on beef restricted, grilled onions, rosemary.

Selection of Tuscan producers, served with honey, mustards, rosemary bread.
ANDREA&ANDREA The farmer and chef, a dessert dedicated to our Farm, mascarpone cheese cream, red fruits, aromatic herbs, cocoa beans sweet “earth”. FORTINO Apricot mousse, almond crunchy remembering a marble block into the “Forte dei Marmi” STRAWBERRIES Extra virgin olive oil cookie, lemon balm. THE “RELIGIOSO” COFFEE Coffee bignet, citrus fruits, vanilla. TOASTED BUTTER FLAN Milk rice cream, pine tree, pine nuts. CHOCOLATE SOUFFLE Cioccolato fondente Noalya “Selezione Vaiani” gelato al fior di latte e ginepro.

We have carefully chosen them, from small producers to the greatest wines in the world.

We offer them to you, with the hope of being able to pass on our great passion to you.

Consulta la carta completa

We inform our customers that all foods served as crudités have undergone the blast chilling process for 24 hours at -20 ° as required by Reg. (EC) n.853 / 2004. The "Bistrot" wants to offer you the most accurate service, for this reason, for all people who have food intolerances, we have a list of the main allergens that may be contained in our dishes. EU Regulation n. 1169/2011.