In addition to the à la carte menu, for the Easter Holidays, the Chef suggests...
To start
Easter Nest
Soft Pecorino cheese flan from the Crete Senesi hills, served with brandy-caramelized pears and crisp honey shards.
First course
Burrata Treasure
Handcrafted tortelli (ravioli) filled with creamy burrata, set on a silky purée of young spring peas and finished with a delicate hint of saffron.
Second course
Festive Veal Timbale
Veal timbale filled with seasonal artichokes and wild mushrooms, served on a bed of baby leaf salad and glazed with an aged balsamic reduction.
Dessert
Signature Colomba
A refined semifreddo of Colomba (traditional Italian Easter dove cake) with vanilla and Madagascar chocolate.
65€ per person.