Zagat

vine ripe tomato, kalamata olives, red onion, basil, oregano, lemon juice and extra virgin olive oil

extra virgin olive oil, sesame and soy sauce dressing

buffalo mozzarella and roasted tomato

shaved pecorino toscano di pienza

fried tiger shrimp, calamari and zucchini

frisee', cucumber and cherry tomato and basil

radicchio, watercress, endive, cremini mushrooms and citrus vinaigrette

grilled radicchio and endives

roasted asparagus and dill creme fraiche

mushrooms, braised leeks and lemon white wine sauce

super-thin pounded sliced veal, served with arugula and shaved parmigiano

served with tricolore salad and lemon wedge

prepared to your taste and served with french fries

with mashed potato

served with mashed potato, spinach and mustard seed sauce

served with organic mixed greens or fries and peppercorn sauce

with pancetta and peas

with butter and sage

with wild mushroom

served with creme anglaise the chef suggests it with a glass of port

drizzled with grand marnier and mint

with varlhona chocolate hot fudge and vanilla bean ice cream the chef suggests it with a glass of grappa

perfectly caramelized apple tarte served with vanilla ice cream. the chef suggests it with a glass of calvados

the chef suggests it with a glass of limoncello

served with whipped cream the chef suggests it with a glass of cognac vsop

homemade biscotti served with vin santo wine for dipping

vanilla and chocolate ice cream lemon, passion fruit, raspberry, coconut and blood orange sorbets

lemon sorbet with absolut vodka and mint blood orange sorbet with champagne