Eattie Eattie

Special Dishes by our chef Simone Conti

Creme Caramel with Vacche Rosse Parmesan cheese on a bed of creamed purgatory beans, crunchy Cinta Senese cheek lard and Modena balsamic vinegar aged 25 years

Crunchy crabmeat on a double bed of fancy salad with feijoa sorbet

Seared scallops with Calvados, Tropea onions cooked at low temperature, crunchy flowers and Cantabria artichoke concentrate

Paccheri by Gragnano "Gentili", bronze wire drawn large pasta tubes with smoked lobster and tomato confit

Savoury cacao panzerotti pastry, hand-stretched and stuffed with venison creamy brown butter and herbs, speck ham on an Alpeggio cheese fondue and cooked grape must

Pappardelle (large broad flat noodles) pasta with artichokes and Picolit (white wine) foie gras and black truffle with Muscat

Handmade potato gnocchi dumplings from Tuscia with Mediterranean prawns on bed of creamy Mantovana yellow pumpkin sauce and crunchy Amaretti

Lombrichelli pasta with garlic, oil and hot peppers on a bed of red shrimp Carpaccio from Mazara del Vallo and lime

Nettle Tortelli with creamy Roquefort cheese seasoned with Carpaccio of William pears

Bronze-died Gragnano Spaghettoni with quail Carbonara sauce

Rack of lamb glazed with acacia honey and almonds with a flan of carrots and Losa di Capra (soft goat cheese)

Canadian bison fillet with porcini mushrooms, mange tout saute with mint and pine nuts with a reduction of Sagrantino di Montefalco (red wine)

Fillet of Cinta Cenese (Typical Tuscan breed of pig) in light crispy pastry stuffed with porcini mushrooms and speck ham with potatoes and vegetables

Red prawns from Mazara del Vallo in salt crust and mashed potatoes with Vanilla essence

Array of raw fish

Fresh Tagliolini squid ink pasta with sea bass seasoned with Sicilian purple shrimp and asparagus

“Green sea” Vialone Nano rice

Rabbit loin wrapped in Cinta Senese cheek lard cooked at low temperature on a bed of red berry Coulis with potato, spinach and stretched Bufala cheese pie

Cinta Senese fillet with Lardo di Colonnata, foie gras and black Uncinato truffles on a bed of potatoes and wild fennel

Yellowfin tuna hamburger with Bronte pistachios, zucchini, sweet Tropea onions seasoned with cranberries

Fresh salmon in fresh Kataifi crust, broccoli pie and Erborinato di Bufala cheese

Red berry cheesecake

Franciacorta creamy dessert

Sweet Eruption

Ice cream-filled fruit

Bavarian cream with Cimini hazelnuts

Savarin with wild strawberries, zabaione cream and soaked in tangerine sauce

Semifreddo (parfait) with nougat, dried fruit on a coulis of red fruit