Antipasto:

Carpaccio di Bufalo alla Toscana:
Thinly sliced buffalo carpaccio served over a bed of arucola with
lemon truffle vinaigrette and finished with shavedPecorino Toscano
Wine: Chianti Classico D.O.C.G. 2001

Pasta :

Pappardelle al Funghetto:
Sandra home made pappardelle tossed with fresh wild
Mushrooms, asparagus, herbs and black truffle in
Tuscan extra virgin olive oil and garlic sauce
Wine: Villa Toscana Rosso 2001

Secondo di Pesce :

Branzino al Cartoccio:
Filet of Mediterranean wild striped bass, baked in a parchment
paper with cockles clams, Maya jumbo shrimp, herbs and
Black Olives in a delicate fresh tomato sauce
Wine: Cervaro (80% Chard. 20% Grechetto) 2000

Secondo di Carne:

Filetto con Suprema di Carciofi:
Grilled medallion of filet mignon served with home
Made artichoke supreme sauce
Wine: Brunello di Montalcino Pian delle Vigne 1999
Wine: Guado al Tasso Bolgheri D.O.C. Superiore 2000

Dolce:

Pera cotta al Brunello:
Fresh pear poached with Brunello wine, honey, sugar and
cinnamon served with chocolate sauce and fresh whipped cream
Wine: Muffato della Sala 2001