MAIN COURSES by RICEVIMENTI SPRING SUMMER MAIN COURSES SIDE DISHES AUTUMN WINTER MAIN COURSES SIDE DISHES MEAT FISH VEGETARIAN
SPRING SUMMER SPRING-SUMMER MAIN COURSES VEAL Baked veal sirloin with aromatic herbs crust Veal loin Wellington in bread crust with smoked ham, mushrooms and truffle essence Larded Veal loin with Tardo Sauvignon sauce Veal fillet with Burrata cheese cream, cherry tomatoes, red onion confit and basil leaves Veal fillet with chicory purée and tomato bread Veal medallion with green peppercorn and French mustard Veal medallion with artisanal bread crumbs, yellow and red pepper cream Veal tournedos with parsley bread and aromatic herb carrots purée Veal tournedos with sage and Parmigiano in Tuscan ham roll PORK Porchetta roasted deboned pork loin with wild fennel and herbs from the Chianti region Stewed pork loin with stewed Certaldo baby onions and cocoa beans Roasted pork loin with Zolfini beans purée and crispy sage Cinta Sense pork leg filled with yellow and red peppers and green lemongrass sauce Pork fillet with almond crust flavoured with white wine reduction Bacon wrapped pork fillet with bread crumbs and herbs in its jus Larded Maremman black pork fillet with apricot confit and its jus Piglet loin with mustard, butter spinaches and Vin Santo reduction Sous vide baby piglet on celeriac purée LAMB Roasted lamb with chopped sage and rosemary Pré-salé lamb loin with aromatic herb crust and Chardonnay sauce Leg of lamb French style in its jus and mustard seeds Lamb chops with Colonnata lard and aromatic herbs BEEF Beef fillet with foie gras and Colonnata lard flavoured with Chardonnay sauce TBQ Beef fillet with foie gras, Colonnata lard and raspberry sauce TBQ Beef sirloin with aromatic herbs from the Chianti region Beef sirloin cooked in its jus with apricot and ginger Beef fillet with green peppercorn sauce Beef fillet with green peppercorn sauce, mustard and topinambur purée Beef fillet with Chianti Classico sauce and almonds fillets Beef fillet with smoked cherry tomato sauce and Scamorza cheese au gratin Beef fillet with Dijon mustard and bread crumble with aromatic herbs 2
Beef fillet with aromatic herbs, Belgian endive purée and sweet and sour red onions Beef fillet in Cailletier olive crust with anchovy sauce Sautéed and larded beef fillet with laurel and juniper Souse vide beef cheek on stewed vegetables purée Modern typical Tuscan style beef stew Peposo all Imprunetina with grilled Polenta disk Beef Tagliata with aromatic herbs on radicchio mirepoix Beef Tagliata with aromatic herbs, rocket salad and Grana Padano flakes SPRING-SUMMER WHITE MEAT Chicken Bianchetto style with red beer and spring sprouts Grilled free-range chicken, crispy Cinta senese pig cheek and Béarnaise sauce Chicken Jambonette leg with mustard and almonds Chicken medallion with aromatic herbs, mozzarella and tomato caprese Grilled half of rooster with spicy emulsion and black rice Supreme chicken breast in olive crust with asparagus and mint purée Supreme chicken breast in pistachio crust with honey and Vin Santo sauce GAME Wild boar bites with Leccino olives on red and yellow peppers coulis Steamed wild boar bites with Tuscan and Chianti flavours and Polenta cornmeal mush Pheasant stuffed with Vin Santo flavoured liver pâté Stuffed pheasant with potatoes and sage Guinea-fowl medallion on celeriac purée and its jus Confit duck breast, balsamic vinegar reduction, dried thyme and chicory Honey-glazed duck breast with Pecorino cheese Gnocchi Tagliata of duck breast with Chianti Classico reduction and confit shallots Lobster in court bouillon broth, sweet and sour vegetables and parsley mayonnaise TBQ Grilled scallops with courgette purée and beer and coffee crumble TBQ Crispy tomato breaded codfish with chard and saffron purée Prawn tails on a bed of pea purée with Tuscan Rigatino bacon powder Prosecco flavoured sea bass fillet, with cherry tomato confit, oregano and sweet and sour red onions Sea bass fillet with cherry tomatoes, courgette and Vernaccia di San Gimignano sauce Sea bass fillet on leeks purée with Tardo Sauvignon and fried leek strips Sea bream fillet flavoured with Pinot Grigio on courgette and red pepper purée Sea bream fillet flavoured with Tardo Sauvignon on courgette and red peppers purée Sea bream fillet flavoured with Tardo Sauvignon on leeks purée Sea bream fillet with capers and sundried tomato sauce Mullet flan with baby potatoes, mint and rocket pesto Monkfish with tomatoes and Reggello chickpeas soup Tuna with cherry tomato, capers and olive compote Tuna Tataki style with homemade sweet potato chips, fried and marinated courgettes and buffalo mozzarella cream Tuna Tataki style with sweet and sour summer Caponata and basil emulsion Grilled swordfish steak Salmoriglio style on a carrot and lemon purée Salmon steak with toasted almonds and parsley Citronette sauce Salmon steak with pistachio crust and buffalo mozzarella cream 3
SPRING-SUMMER Courgette basket with goat cheese mousse and sweet and sour vegetables Fossa Pecorino cheese flan with rocket pesto Spinach and Calvana sheep ricotta cheese flan Bicoloured flan with courgette and carrot Melanzane alla Parmigiana, baked fried sliced eggplants filling, layered with mozzarella and tomato sauce Eggplant millefeuille with cherry tomatoes, Fior di Latte mozzarella and basil emulsion Courgette millefeuille au gratin with Ricotta cheese, aromatic herbs and spicy tomato coulis Leeks quiche Eggplant pie with tomato coulis and basil pesto Certaldo red onion pie Potato pie with a heart of mozzarella Summer vegetable strudel with 18-months Parmigiano cream Chickpea pie with sautéed spinaches and red peppers confit Escarole, olive and capers pie 4
SIDE DISHES SPRING-SUMMER Asparagus bundle with Cinta Senese pork jowl Green beans bundle with Cinta Senese cheek Classic Caesar salad with radicchios, crispy chicken bites, cheese, tomatoes, dressing sauce and bread croutons Chicken salad with mayonnaise and crispy celery Peas with Tuscan ham and sage Green leaves with salmon, shrimps and yoghurt dressing Green leaves with tuna, corn, cherry tomatoes and white onions julienne Viareggio salad with Cannellini beans, prawns and Evoo Valerian and rocket salad with marinated prawns Caponatina of spring vegetables and sprouts Baby carrots sautéed with butter and chives Homemade potato chips Crispy dried vegetable chips Borlotti beans with white pepper and crispy rosemary Cannellini beans with sage leaves Florentine Caterina de Medici salad with nuts, Pecorino cheese and anchovies Spelt and barley summer salad with cherry tomatoes, mozzarella and rocket strips Variety of radicchio with Pecorino cheese and walnuts Green leaves with croutons, brie and green olives Greek salad with feta cheese, tomato and black olives Grilled vegetable roll with Aceto Balsamico di Modena Roasted potato wedges alla Ghiotta with chopped rosemary and sage Baby potatoes with oregano and Tropean red onions Potato pearls with rosemary, sage and bread crumbs Tomato gratin à la Provençale with Evoo Ratatouille with caramelized summer vegetables and Aceto balsamico di Modena Basil flavoured seasonal vegetables Potato tart with red onions and sage Sautéed courgettes with mint 5
AUTUMN WINTER AUTUMN - WINTER MAIN COURSES VEAL Veal loin Wellington in bread crust with Prague smoked ham, mushrooms and truffle essence Baked veal loin with chopped rosemary and sage Veal fillet with red onion sauce and sun-dried apple flakes Veal fillet with Cetica potato crust, flavoured with Vernaccia di San Gimignano and thyme Stewed veal cheek with black pepper and caramelized onions Veal medallion with green peppercorn and French Dijon sauce, with chives flavoured potatoes Veal medallion with sautéed Porcini mushrooms and aromatic herbs powder Veal roulade with thyme stewed artichokes and Tuscan bread crumble White veal Tagliata, butter sautéed spinaches and coffee jus Veal medallion with Chianti Classico reduction and toasted almond fillets PORK Baked Cinta Senese pork loin with stewed baby red onions Piglet loin with its jus and shallots confit Pork loin rolled up with shortcrust pastry, liver pâté and raw DOP Tuscan ham Honey-glazed pork leg with crispy bacon rind flavoured with aromatic herbs Cinta Senese pork leg in its crispy crust with orange zest and wild fennel Piglet fillet with Colonnata lard, Bozza Pratese bread crumble with herbs and sweet potato purée Baked pork fillet rolled up with sasame seeds and mustard crust, with Vermetino wine reduction Larded pork fillet, Bozza Pratese bread crumbs and its jus Pork fillet with thyme stewed artichokes and crispy cheek Sous vide crispy piglet with orange sauce, celery and turnip purée LAMB Lamb loin rolled up in herbs bread crust with blueberry sauce French lamb leg with winter vegetable ratatouille Pan-seared lamb ribs with Colonnata lard and aromatic herbs Pré-salé lamb fillet with bread and celery crumble BEEF Beef sirloin with Roquefort cheese cream and foie gras bread bites TBQ Beef sirloin flavoured with Vernaccia di San Gimignano and crispy leeks strips Beef sirloin with Porcini and Chanterelle mushrooms Beef fillet with green peppercorn sauce Beef fillet with Chianti Classico reduction and toasted almond fillets Beef medallion with rocket and anchovy emulsion, dandelion sprouts and beetroot chips Beef Tagliata flavoured with aromatic herbs Beef Tagliata with rocket leaves and Aceto Balsamico di Modena reduction Beef Tagliata with spinach and its jus with coffee flavours 6
Beef sirloin with mustard, Tuscan bread crumbs and aromatic herbs Beef sirloin with Chianti Classico reduction and spinaches AUTUMN - WINTER WHITE MEAT Lemon chicken fricassee and spinach purée Turkey fricassee with Certaldo onions chiffonade and lime zest Baked Livorno style cockerel stuffed with chestnuts, plums and walnuts Grilled rooster Livorno style with spicy sauce and small melted cabbages Garfagnana style chicken with red beer and stewed baby gems Black cabbage and onion terrine with Tuscan liver pâté GAME Venison bites with red wine sauce and Polenta cornmeal mush TBQ Rabbit stuffed with chestnuts and rolled up with Colonnata lard Batter fried rabbit and chicken nuggets Guinea-fowl breast medallion, with Grana Padano fondue and black truffle Wild boar with red wine, juniper and soft Polenta mush cornmeal with herbs Supreme guinea-fowl breast in Cailletier olives crust, with Citronella broth Duck breast Tagliata with pistacchio and Colonnata lard Catalan style baby lobster with Citronette sauce and mixed citrus TBQ Baked codfish with black cabbage breading and Evoo flavoured potato purée Monkfish bites rolled up with lard, on Tuscan tomato and sage beans cream Sea bass fillet with cherry tomatoes and onions, flavoured with Vernaccia di San Gimignano sauce Sea bream fillet with Tardo Sauvignon and leeks purée Creamy codfish flan with chickpea cream King prawns with their broth and vegetables ratatouille TBQ King prawns with Vin Santo, chickpea cream, egg powder and pork jowl dry TBQ Sea bass roulade with potato cubes, onions and sage Sous vide cuttlefish with warm Romanesco broccoli compôte Anchovy and potato pie with carrot and lemon cream Sea bass terrine with sautéed green peppers Sea bass terrine with chard purée Bluefin tuna with potato and chives purée Salmon fillet with toasted almond fillets and potato slices Salmon braid with almond fillets and Salmoriglio dressing Artichokes with Parmigiano cheese and parsley filling Cabbage bundle with sage flavoured Zolfini beans filling Cardoon pie with seasoned Pienza Pecorino cheese cream Cauliflower pie with spicy carrot sauce Parmigiana style fennel pie with a cream of saffron from the Florentine Hills Spinach pie Red Certaldo onion pie Fossa Pecorino savoury pie with rocket pesto Potato pie with mozzarella heart 7
Pumpkin pie with Amaretto crumble Artichoke and thyme tart AUTUMN - WINTER SIDE DISHES Chicken, corn, lettuce and pickled vegetable salad Basmati rice salad with chicken morsels and curry dressing Rocket salad with speck, Brie and walnut kernels Carrot julienne and Prague ham Florentine Caterina de Medici salad with walnuts, Pecorino cheese and anchovies Green leaves with tuna, corn, Pachino cherry tomatoes and onions chiffonade Viareggio style salad with Cannellini beans, shrimps and Evoo Valerian and rocket salad with marinated raw shrimps Sautéed chards with sweet ginger powder Sautéed chard with garlic Sautéed Brussels sprouts with aromatic butter Sweet and sour Borretto onions Cannellini beans flavoured with sage Savoy cabbage leaf with thyme stewed vegetables Egg, potato, radish, tomato and cheese salad Valerian and chicory salad with oranges, fennel and mustard dressing Caprese salad with mozzarella, cherry tomatoes and fresh basil leaves Crispy winter vegetable salad with soy sauce and mitsuba Grilled vegetable roulade with Aceto Balsamico di Modena Roasted potato wedges alla Ghiotta with chopped rosemary and sage Potato pearls with chopped rosemary and sage and bread crumbs Butter and thyme sautéed spinaches Potato tart with red onions and sage Potato savoury pie with Pecorino cheese and black pepper 8