Schiacciata con uva passa

“Focaccia” bread with raisins and rosemary

Crostini di pollo e vitello

“Sfilatino” croutons topped with chicken and veal pâté, crispy capers

Pera Grigliata

Grilled poached pear wrapped with pancetta, gorgonzola-filled puff pastry

Gamberi alla fiamma

Jumbo prawns roasted with garlic, fresh tomatoes, cognac — served over grilled artichoke hearts

Consommé di Porcini

Porcini mushroom broth with pecorino and bacon cappelletti

Gemelli con le salsicce

Curly pasta, grilled Italian sausage, red onions in tomato–Chianti sauce

Pappardelle con lepre e tartufo

Wide ribbon pasta, wild rabbit ragù, white truffle butter

Tordelli alla Toscana

Housemade pasta filled with eggplant and ricotta, beef & vegetable coulis

Risotto d’Elba

Crab risotto with roasted bell peppers, shallot–clam reduction

Cacciucco di pesce alla Livornese

Seafood stew of prawns, calamari, monkfish, white fish, orange roughy, clams and mussels — with grilled garlic filone bread

Petto di pollo al porto

Chicken breast sautéed with chanterelles and port; roasted tomato stuffed with spinach and Parmesan

Involtino di maiale

Pork loin filled with ham, pecorino, pine nuts — poached apple stuffed with black kale, onions, pancetta

Bongo Gelato

Profiteroles filled with vanilla gelato in warm dark chocolate sauce