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ANTIPASTI ED INSALATE |
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INSALATINA DI CARCIOFI shaved baby artichokes, lemon juice, extra virgin olive oil and parmigiano Reggiano -9-
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ANTIPASTO DI MARE sliced and marinated salmon . sword fish , tuna , octopus over a arugola bed and tomato grapes -12- |
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RIBOLLITA velegetabs , black cabbage and bread soup topped with florentine extra virgin olive oil -9- |
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BURRATA E PROSCIUTTO -burrata cheese made from mozzarella and cream over arugola salad , all rounded with sweet parma prosciutto - 17- |
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ZUPPE AND SIDES |
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PASTA E FAGIOLI cannellini beans and pasta soup -7-
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MINESTRONE tuscan style vegetables soup -7-
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SCAROLA E FAGIOLI sautee' escarole lettuce with cannellini beans -7- |
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PASTE E RISOTTI |
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RAVIOLI ARGENTARIO red snapper ravioli sautéed with shrimp, clams, Mediterranean mussels and fresh tomato white wine sauce -22-
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TAGLIATELLE AL CINGHIALE house made chick pea flour spaghetti in a typical wild boar sauce - 20- |
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SPAGHETTI DEL PUCCI spaghetti pasta in an artichockes , parmigiano reggiano , onions and roasted prosciutto natural sauce -20- |
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RISOTTO ALLA FIESOLANA carnaroli rice with gorgonzola and taleggio cheese and fresh spinach -18- |
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SECONDI PIATTI |
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BISTECCA ALLA FIORENTINA for 2 36 oz t-bone steak grilled sliced at the table and served with mixed salad roasted potatoes -59-
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BRANZINO AL CARTOCCIO TOSCANO seabass filet cooked in the oven inside at an alluminium foil basket with lemon juice,shrimps ,extra virgin olive oil served with sauteed spinach -30-
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FILETTO DI MANZO AL CHIANTI 8 oz filet mignon in a chianti wine sauce served with roasted potatoes and gratin fennel -28-
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POLLO ALLA FIORENTINA fried chicken breast topped with spinach and mozzarella cheese served with fried zucchini and onions -18- |
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Executive Chef - Gianni Pucci |