IL MENÙ ALLA CARTA

ANTIPASTI

In Italian cuisine, every meal is traditionally preceded by an antipasti plate. This is served in order to excite diners and prepare their appetites for the meal ahead.

Julienne di Calamari Fritti

Julienne of fried Calamari and vegetables, with thyme, potato velouté, spicy Italian Salami sauce, and aioli

Tartare di Manzo

Beef tartare and Monferrina veal stuffed with Tuna mousse, anchovy sauce and crispy vegetable pesto

Uovo Croccante

Slow cooked crispy egg with leek and green peas, puff pastry, Parmesan and truffle fondue foam

Tagliere Toscano

Cold cuts and Pecorino cheese from Tuscany, soft pickled vegetables Italian style with fried dough

Carpaccio di Capesante

Scallops carpaccio with a vegetable chutney, asparagus and poached quill egg

INSALATA & ZUPPPE

“Insalata” means “salad” in Italian. A popular insalata choice is our signature “Rucolata di frutta con Prosciutto di Parma e Burrata” boasting fresh Burrata cheese and Parma cured ham.

The Italian word zuppa translates to soup. But of course, in Italian cooking, classifying every bowl of soup as a zuppa would be oversimplifying.

Insalata Siena

Citronette seasoned salad with asparagus, avocado, baby artichokes, cherry tomatoes, Pecorino cheese flakes and crispy focaccia

Rucolata di frutta

Arugula salad with fruits, burrata cheese, avocado, sliced toasted almonds and Parma ham seasoned with aromatic balsamic vinegar

Insalata di Mare

Prawn, squid, octopus salad with grilled vegetables and velvety pesto sauce

Ribollita

Traditional Tuscan delectable mishmash soup of vegetables, beans, cheese and bread cooked twice

Zuppetta di Asparagi, Capesante e Gambero

Asparagus soup with scallops and prawns, topped with a Burrata foam

PRIMI PIATTI

Primi piatti refer to the first proper courses in a traditional Italian meal. For the “first plate,” we look for something that will satisfy our hunger but not fill us fully.

Spaghetto di Gragnano alle Vongole

Spaghetti di Gragnano made from Italian durum wheat dough, with clams, sun-dried tomatoes and fennel velouté

Paccheri di Gragnano con ragù di Cinta Senese

Paccheri di Gragnano con ragù di Cinta Senese

Typical pasta from Naples area with Siena’s pork ragout, pecorino cream cheese and basil

Gnocchetti con Provola Affumicata

Small gnocchi with smoked Provola cheese, cherry tomatoes sauce and basil sprinkles

Ravioli del Plin con Burro e Verdurine

Ravioli stuffed with pork, sage, butter and spring vegetables

Carnaroli ai Crostacei mantecato al Pesto di Zucchine

Creamy shellfish risotto with zucchini pesto, black garlic sauce and lime

SECONDI PIATTI

The “second plate” is the pinnacle of any Italian dinner. The heartiest of all courses, il secondo piatto should be savored slowly in good company, preferably along with a robust red wine.

Peposo Impruneta con Polenta morbida

Braised beef slowly cooked in Chianti wine, served with soft polenta and thyme flavored vegetables

Fagioli all’Uccelletto con Salsiccia

Tuscany’s beans with Siena’s grilled sausage and broccoli

Il Cacciucco con Crostone di Pane all’Aglio

Traditional fisherman's stew from Tuscany, bursting with flavor from the tomatoes, garlic, white wine, and fresh herbs that cook with the seafood

Guanciale di Vitello cotto alla Birra Icnusa

Veal cheeks cooked in Italian beer, served with a beetroot puree, sauteed mushrooms, potato chips and caramelized leeks

DALLA GRIGLIA

Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak in our charcoal and wood FireNACE oven, imparting an uniquely smoky flavor and char that pervades everything cooked inside it.

Bistecca alla Fiorentina 1300Gr

Legendary Florentine T-Bone steak sliced thick, traditionally served rare and designed to be shared - usually with a bottle of red Tuscan wine!

169

Lombata di Manzo 200Gr

Rich in flavor Ribeye steak with generous marbling for intricate flavors and exceptional beef taste

Costata di Angus 1100Gr

Deep beefy flavour grain fed Black Angus short ribs with excellent marbling BMS2+ and just the proper amount of fat to enhance taste and texture

148

Filetto di Manzo 160Gr

Rich in flavor, tender, and juicy grilled grain fed beef tenderloin

Grigliata Mista (2 persone)

Mix Italian grill with beef tenderloin, Italian sausages, lamb chop, marinated chicken thigh and pork ribs

Costolette di Agnello 250Gr

Lamb chops marinated in thyme, aromatic salts and olive oil to infuses herbaceous notes and burst with rustic flavors the meat on the flaming grill

Hamburger all’Italiana

Italian Hamburger with Burrata cheese, Parma ham, tomato and arugula salad, served with homemade potato crisps

DOLCE

Many great meals end with a dessert, including gelato (here’s what to know about gelato in Italy!), cakes and pies, tiramisù (a coffee and custard dessert), cannoli (ricotta stuffed in a crispy shell), panna cotta (cooked cream), and a cheese plate, just to name a few.