Daily menu

Starters
Assorted mixed salad
Raw ham and seasonal melon 12
Octopus, potatoes and olives salad on a chickpea cream 7-14

First courses
Pumpkin cream soup, seed toast, aromatic oil, orange fillets 1-5-7-9
“Vialone nano” risotto with artichoke and prawns 2-7-9
Fettuccine in red wine sauce with figs in balsamic vinegar 1-3-7-9
Aubergine timballo with pasta “alla parmigiana” 1-7-9

Main courses
Mackerel fillet, red wine, dried fruit, toasted breadcrumbs, potato ragout and chard 1-4-7-8-9
Amberjack, crispy courgette, “Livornese style” broth, tomato bread soup 1-4-7-9
“Valdarno” chicken roasted with black lemon zest and potatoes 1-7-9-10
Oven backed beef, rosemary potatoes and zucchini sautéed with garlic and parsley 7-9-12

Dessert
Sweet temptations from our buffet

For the allergenic list, please ask to the staff on duty. In the absence of fresh product, a high-quality frozen product will be used *, or some fresh products will be processed by us and knocked down to -21°C. for greater safety according to the regulations in force in food preservation Our homemade pasta is knocked down at -21°C. for greater safety according to the regulations in force in food preservation