Amuse of balsamic poached pear with roasted scallops and crispy Tuscan "prosciutto"
Shaved baby artichokes tossed with Parmigiano Reggiano on a red radishes ratatouille.
Tuscan black kale soup tickened with polenta and garnished with sauteed porcini mushrooms
Lemon-mint granite
Slow braised wild boar on sauteed hand made "Pappardelle"
Grilled Baccala'(salty cod)skewers on a roasted garlic garbanzo bean puree, drizzled with Italian parsley pesto.
Florentine "zuccotto" filled with chantilly cream and chocolate hazelnut praline.