Grilled swordfish roll with yogurt sauce and rocket salad

Tuscan beef with pepper seasoning, served with a rich cooking jus

Pork sirloin bombetta, stuffed with Podolic Caciocavallo cheese

Veal tripe stew, finished with mint and Pecorino cheese

Squid skewer with bell peppers and ’nduja mayo

Baby octopus cooked in tomato sauce with capers and anchovies

Layers of fried eggplant, buffalo mozzarella, tomato, and basil

Grilled Chinese cabbage with kimchi sauce and peanut butter

Tomatoes in various textures served with stracciatella cheese

Raw baby spinach salad with Parmesan and lemon dressing

Sautéed escarole salad dressed with olives, walnuts, and raisins

Tender potato glazed with mustard sauce

Carnaroli rice cooked in tomato sauce with oregano and stracciatella

Mixed pasta with potatoes, mussels, and Podolic Caciocavallo cheese

Fresh pasta with slow-cooked beef ragù and stewed onions

Egg pasta with lemon sauce, butter, and Parmesan

Semolina pasta with fried meatballs

Discover our selection of sweets "al carrello”

Crostino with whipped salt cod and chives

Crostino with marinated salmon and wild fennel

Crispy fried anchovies

Prawns in cocktail sauce with shaved fennel

Fried calamari with lemon, endive salad with oranges and raisins

Salt cod and chestnuts

Taglioni al granchio blu

Pumpkin-filled tortello with butter and sage

“Il panettone di Trattoria contemporanea” with mascarpone cream

Chive oil crème caramel

Crispy fried anchovies

Veal tonnato

Fried artichoke, pecorino and saffron cream

Fried calamari with lemon, endive salad with oranges and raisins

Gnocchi with meat ragù

Pumpkin-filled tortello with butter and sage

“Il panettone di Trattoria contemporanea” with mascarpone cream

Welcome flute

Crispy fried polenta chips

Tuscan cold cuts and cheeses

Selection of artisan breads

Sorbet

Assorted desserts

“Il Panettone di Trattoria contemporanea” with mascarpone cream

Vitello tonnato

Olive all’ascolana

Boiled meat croquettes with three sauces

Escarole pie

Russian salad

Meatballs in tomato sauce

Roast beef sandwich

Crostino with chicken liver pâté and giardiniera

Fried artichoke with pecorino and saffron cream

Tortellini in broth

Saffron risotto with roast jus reduction

Grilled cannelloni filled with ricotta and spinach

Braised veal cheek with sunchokes and hazelnuts

Iberian pork pluma with roman-style artichoke

Stuffed hen with fennel and orange salad

Selection of freshly baked bread, Tuscan extra virign olive oil, Sicilian salt flakes

“Tres vol-au-vent”

Scottish salmon tartine

Parmigiana lollipop

Cuttelfish, ‘nduja, white butter

Risotto with champagne, chicken fricasse “Gallo nero Toscano”

The beef wellington, topinambur, prosciutto toscan, beef jus

Pavlova, mandarin, peanuts