RESTAURANT MENU
Menu
TASTING MENU
A New Beginning (7 courses) €60
Includes: Deep Bone; Oignon Soup; Foie in the Dark; A Pumpkin in Piedmont; Bambi's Hangover; The Wagyu Journey; Don't Let the Farmer Know
THE SELECTIONS
Cinta Senese €17
A selection of organic Cinta Senese cured meats from the Savigni company: capocollo, testa in cassetta, prosciutto crudo, and PGI finocchiona.
Game €18
Smoked goose breast; venison ham; duck speck; venison bresaola.
WITH THE KNIFE
Deep Bone €18
Beef tartare served on the bone, roasted marrow, sweet and sour onion, guacamole, parmesan fondue with truffle, guttiau bread and prized black truffle
The Good, the Bad and the Gallop €19
Horsemeat tartare, chives and Worcestershire sauce, horseradish mayonnaise, celery pickles, green apple with hibiscus and pizzaiola water.
HOT APPETIZERS
Cover charge €3.50
Including homemade bread and organic Tuscan olive oil.
Parmigialla €9
Mantua pumpkin parmigiana in a cocotte
Ribollita chickpea soup €9
Crispy chickpea tower with Zolfini bean ribollita.
FRESH PASTA
Tagliolini with prized black truffle €18
Accompanied by “Gran Dé Magi” cow's milk cheese from the “Dé Magi” dairy
Baby don't cry 16€
Bardiccio and stracchino cheese cappelletti with onion
Ramen Toscano 15€
Chicken and porcini mushroom broth, pork belly, sautéed black cabbage and Savoy cabbage, sautéed mushrooms, baked Jerusalem artichokes and marinated egg
A pumpkin in Piedmont €16
Pumpkin ravioli with Castelmagno DOP fondue and prized black truffle.
This is not a T-bone 17€
Florentine steak sauce, roasted potato mousse, and sage powder.
SECOND COURSES
The Wagyu Journey €36
Premium Japanese beef fillet served with: Parmesan fondue with truffle; salsa verde; DOP balsamic vinegar and Laudemio oil; pumpkin and fruit mustard; nduja, licorice, and orange.
Bambi's Hangover €27
Grilled venison fillet, parsnip cream, baked Jerusalem artichoke, blackcurrant reduction, and gin and tonic.
Beef and Camparino €25
Sliced beef sirloin, mashed new potatoes, grilled leek, and a Campari and orange reduction.
From Florence to Milan €25
Florentine-style veal ossobuco with saffron rice cream.
SIDE DISHES
Roast potatoes €5
Mixed salad €5
DRINKS
Natural Panna Water 0.75 cl €3
Still water
S. Pellegrino sparkling water 0.75 cl €3
Sparkling water
Naturalized still/sparkling water 0.75 cl €2.50
Filtered still/sparkling water
Organic orange juice 275 ml €4
Organic orange soda
Cola bio 275 ml 4€
Organic cola
CRAFT BEERS (0.33 cl)
""Comedia"" Brewery - ""Eva"" Blonde Ale €8
Birrificio ""Comedia"" - ""Saudade"" APA 9€
""Comedia"" Brewery - ""Honey"" with chestnut honey €8
""Comedia"" Brewery - ""Peter"" Imperial Stout €8
Wine and spirits pairing €40
Artisanal cheeses €18
Selection of cheeses from the “Dé Magi” dairy: Viola viola; Il cavallo nero; Antani; Buhaiolo; La bionda (variable according to availability).
The Silence of the Deer €22
Smoked venison tartare, rosehip syrup, shiitake mushrooms, mustard and licorice cream, marinated blueberries, dill, hazelnuts and raspberry mirin reduction
Onion Soup €10
Organic egg stracciatella in French onion soup with chicken broth, accompanied by a carasau cone filled with myrtle ricotta.
Peposo Pie €13
Beef peposo pie with its Chianti reduction, carrot cream and mushy peas.
Duck n Pop 16€
Macaroni with popcorn cream and black scorzone, crispy smoked duck, duck stock, currants and kefir.
Take me for green €14
Sheep's milk ricotta and spinach lasagna with a burnt lemon ricotta fondue.
Foie in the Dark 16€
Spaghetti in vanilla garlic cream, seared foie gras, cold brew, hazelnuts and Port reduction.
Into the woods (on request) €17
Acquerello risotto with saffron, baked celeriac, chestnut sauce, mandarins, crusco peppers, and mushroom stock.
Because of Chicchirichì 15€
Tonnarelli with rooster ragù and browned lard, cream of rye bread and raisins, toma cheese mousse, and black cabbage powder.
Pumpkin Bidibi-bodibi! 17€
Smoked Hokkaido squash stuffed with quinoa, spiced chickpeas, toasted pine nuts, crispy okra, black garlic reduction, and goji berry reduction.
Maremma, what a tajine €24
Wild boar tagine with oriental spices and dates on yogurt polenta and vin santo.
Pulppiccion 34€
Pigeon breast with baby broccoli and bourbon stock, giblet chocolate, smoked fillet, fried leg on cardoncelli mushroom mayonnaise, mulled wine apple jelly and miso and kumquat broth.
Breakfast at Agnelli €26
CBT rack of lamb, sweet potato cream with lemongrass and coconut milk, soy-glazed pak choi, marinated nashi pear and lamb tiramisu.
Vegetables in the ashes €5
Sautéed vegetables €5
Limonata bio 275 ml 4€
Organic lemonade
Organic Chinotto 275 ml €4
Organic chinotto
Organic peach tea 275 ml €4
Peach organic tea
Organic Citron 275 ml €4
Organic cedrata
The al limone bio 275 ml 4€
Lemon organic tea
""Birra dell'Eremo"" Brewery - ""Saggia"" Blanche €8
""Birra dell'Eremo"" Brewery - ""Fiera"" American IPA €8
"Birra dell'Eremo" Brewery - "Glaciale" Imperial IPA €9
""Birra dell'Eremo"" Brewery - ""Fuoco"" Tripel €8
Restaurant Menu
TASTING MENU
Includes: Deep Bone; Oignon Soup; Foie in the Dark; A Pumpkin in Piedmont; Bambi's Hangover; The Wagyu Journey; Don't Let the Farmer Know
THE SELECTIONS
A selection of organic Cinta Senese cured meats from the Savigni company: capocollo, testa in cassetta, prosciutto crudo, and PGI finocchiona.
Smoked goose breast; venison ham; duck speck; venison bresaola.
Selection of cheeses from the “Dé Magi” dairy: Viola viola; Il cavallo nero; Antani; Buhaiolo; La bionda (variable according to availability).
WITH THE KNIFE
Beef tartare served on the bone, roasted marrow, sweet and sour onion, guacamole, parmesan fondue with truffle, guttiau bread and prized black truffle
Horsemeat tartare, chives and Worcestershire sauce, horseradish mayonnaise, celery pickles, green apple with hibiscus and pizzaiola water.
Smoked venison tartare, rosehip syrup, shiitake mushrooms, mustard and licorice cream, marinated blueberries, dill, hazelnuts and raspberry mirin reduction
HOT APPETIZERS
Including homemade bread and organic Tuscan olive oil.
Mantua pumpkin parmigiana in a cocotte
Crispy chickpea tower with Zolfini bean ribollita.
Organic egg stracciatella in French onion soup with chicken broth, accompanied by a carasau cone filled with myrtle ricotta.
Beef peposo pie with its Chianti reduction, carrot cream and mushy peas.
FRESH PASTA
Accompanied by “Gran Dé Magi” cow's milk cheese from the “Dé Magi” dairy
Bardiccio and stracchino cheese cappelletti with onion
Chicken and porcini mushroom broth, pork belly, sautéed black cabbage and Savoy cabbage, sautéed mushrooms, baked Jerusalem artichokes and marinated egg
Pumpkin ravioli with Castelmagno DOP fondue and prized black truffle.
Florentine steak sauce, roasted potato mousse, and sage powder.
Macaroni with popcorn cream and black scorzone, crispy smoked duck, duck stock, currants and kefir.
Sheep's milk ricotta and spinach lasagna with a burnt lemon ricotta fondue.
Spaghetti in vanilla garlic cream, seared foie gras, cold brew, hazelnuts and Port reduction.
Acquerello risotto with saffron, baked celeriac, chestnut sauce, mandarins, crusco peppers, and mushroom stock.
Tonnarelli with rooster ragù and browned lard, cream of rye bread and raisins, toma cheese mousse, and black cabbage powder.
SECOND COURSES
Premium Japanese beef fillet served with: Parmesan fondue with truffle; salsa verde; DOP balsamic vinegar and Laudemio oil; pumpkin and fruit mustard; nduja, licorice, and orange.
Grilled venison fillet, parsnip cream, baked Jerusalem artichoke, blackcurrant reduction, and gin and tonic.
Sliced beef sirloin, mashed new potatoes, grilled leek, and a Campari and orange reduction.
Florentine-style veal ossobuco with saffron rice cream.
Smoked Hokkaido squash stuffed with quinoa, spiced chickpeas, toasted pine nuts, crispy okra, black garlic reduction, and goji berry reduction.
Wild boar tagine with oriental spices and dates on yogurt polenta and vin santo.
Pigeon breast with baby broccoli and bourbon stock, giblet chocolate, smoked fillet, fried leg on cardoncelli mushroom mayonnaise, mulled wine apple jelly and miso and kumquat broth.
CBT rack of lamb, sweet potato cream with lemongrass and coconut milk, soy-glazed pak choi, marinated nashi pear and lamb tiramisu.
SIDE DISHES
DRINKS
Still water
Sparkling water
Filtered still/sparkling water
Organic orange soda
Organic cola
Organic lemonade
Organic chinotto
Peach organic tea
Organic cedrata
Lemon organic tea
CRAFT BEERS (0.33 cl)
TASTING MENU
Includes: Deep Bone; Oignon Soup; Foie in the Dark; A Pumpkin in Piedmont; Bambi's Hangover; The Wagyu Journey; Don't Let the Farmer Know
THE SELECTIONS
A selection of organic Cinta Senese cured meats from the Savigni company: capocollo, testa in cassetta, prosciutto crudo, and PGI finocchiona.
Selection of cheeses from the “Dé Magi” dairy: Viola viola; Il cavallo nero; Antani; Buhaiolo; La bionda (variable according to availability).
WITH THE KNIFE
Beef tartare served on the bone, roasted marrow, sweet and sour onion, guacamole, parmesan fondue with truffle, guttiau bread and prized black truffle
Horsemeat tartare, chives and Worcestershire sauce, horseradish mayonnaise, celery pickles, green apple with hibiscus and pizzaiola water
Smoked venison tartare, rosehip syrup, shiitake mushrooms, mustard and licorice cream, marinated blueberries, dill, hazelnuts and raspberry mirin reduction
HOT APPETIZERS
Including homemade bread and organic Tuscan olive oil.
Mantua pumpkin parmigiana in a cocotte
Crispy chickpea tower with Zolfini bean ribollita
Organic egg stracciatella in French onion soup with chicken broth, accompanied by a carasau cone filled with myrtle ricotta.
Beef peposo pie with its Chianti reduction, carrot cream and mushy peas.
FRESH PASTA
Accompanied by “Gran Dé Magi” cow's milk cheese from the “Dé Magi” dairy
Bardiccio and stracchino cheese cappelletti with onion
Chicken and porcini mushroom broth, pork belly, sautéed black cabbage and Savoy cabbage, sautéed mushrooms, baked Jerusalem artichokes and marinated egg
Pumpkin ravioli with Castelmagno DOP fondue and prized black truffle
Florentine steak sauce, roasted potato mousse and sage powder
Macaroni with popcorn cream and black scorzone, crispy smoked duck, duck stock, currants and kefir
Sheep's milk ricotta and spinach lasagna with a burnt lemon ricotta fondue.
Spaghetti in vanilla garlic cream, seared foie gras, cold brew, hazelnuts and Port reduction
Acquerello risotto with saffron, baked celeriac, chestnut sauce, mandarins, crusco peppers and mushroom base
Tonnarelli with rooster ragù and browned bacon, rye bread and raisin cream, toma cheese mousse and black cabbage powder
SECOND COURSES
Fine Japanese beef fillet served with: Parmesan fondue with truffle; salsa verde; DOP balsamic vinegar and Laudemio oil; pumpkin and fruit mustard; nduja, licorice and orange
Grilled venison fillet, parsnip cream, baked Jerusalem artichoke, blackcurrant reduction and gin and tonic
Sliced beef sirloin, mashed new potatoes, grilled leek and Campari and orange reduction
Florentine-style veal ossobuco with saffron rice cream
Smoked Hokkaido squash stuffed with quinoa, spiced chickpeas, toasted pine nuts, crispy okra, black garlic reduction, and goji berry reduction
Wild boar tagine with oriental spices and dates on yogurt polenta and vin santo
Pigeon breast with baby broccoli and bourbon stock, giblet chocolate, smoked fillet, fried leg on cardoncelli mushroom mayonnaise, mulled wine apple jelly and miso and kumquat broth
CBT rack of lamb, sweet potato cream with lemongrass and coconut milk, soy-glazed pak choi, marinated nashi pear and lamb tiramisu
SIDE DISHES
Simbiosi Bio srl ® - Via de Ginori 58R
P.I. 07351150482
