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Creamy burrata with heirloom tomatoes, fresh basil, and aged balsamic reduction.
Thinly sliced beef tenderloin with arugula, shaved Parmigiano, and lemon truffle dressing.
Crispy fried calamari served with spicy marinara and lemon aioli.
Handmade tagliatelle with black truffle cream, wild mushrooms, and aged Parmigiano.
Creamy carnaroli risotto with prawns, mussels, clams, and saffron-infused broth.
Wide ribbon pasta with slow-simmered Tuscan beef and pork ragù, finished with pecorino.
Oven-roasted Mediterranean sea bass with lemon, capers, cherry tomatoes, and herb oil.
Grilled Tuscan T-bone steak, rosemary garlic butter, roasted potatoes, and greens.
Braised free-range chicken with olives, rosemary, tomatoes, and white wine.
Traditional layers of espresso-soaked savoiardi and mascarpone cream, dusted with cocoa.
Silky vanilla panna cotta with passion fruit coulis and fresh berries.
Crispy pastry shells filled with sweet ricotta, chocolate chips, and candied orange.
