Borgo Santo Pietro - menu

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relais borgo santo pietro valle serena restaurant dinner menu

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food promise exquisite yet simple thoughtful and nurtured we promise to serve these things to you and let the quality and the freshness of the ingredients tell their own story all we add is our love and passion for food we promise to know the journey of all of our ingredients so the meats we serve are produced locally on free range farms and the fish that we serve turbot red mullet octopus and lobster fresh from the mornings catch arrives daily from mediterranean waters our gardeners tend to the organic orchards kitchen and herb gardens all year round and produce a bounty of variety for our chefs to choose from the land gardeners and chefs work closely together to give you unique and delicious seasonal creations almost as attractive to the eye as they are to the palate such is our love of homegrown and homemade produce all of the bread jams and yoghurts we serve at breakfast and alongside main dishes for lunch and dinner are freshly made in our kitchen every single day.

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toscanità

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to scanitÀ s ta rters aubergine `parmigiana with mozzarella cheese tomato reduction and aubergine mash 15,00 beef carpaccio `palazzetto ravaggiolo cheese rocket and `manni olive oil 17,00 marinated salmon cucumber juice dill and yoghurt 19,00

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to scanitÀ firstcourses risotto `acquerello with green beans tarragon and crunchy black olives 19,00 tagliolini pasta on a duck ragout with pine nuts thyme and raisins 21,00 spaghettoni benedetto cavalieri with lobster sauce cherry tomatoes and fresh chilli 29,00

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to scanitÀ maincourses sea bream fillet baked in herb crust fresh baby onion and sea asparagus 31,00 fish from the market roasted potatoes mix salad leaves grilled vegetables t-bone steak fiorentina roasted potatoes mix salad leaves grilled vegetables 5,9 per hg for 2 persons 8,0 per hg

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tasting innovazione

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ta sting innovazione aqua tiger prawns braised endive pecan nuts dust melon olive oil emulsion white beans schiacciona cream with beet leaves scorpion fish fillet caper bread spaghettoni `benedetto cavalieri with clams smoke fennel cream lemongrass scent amberjack sea asparagus with pumpkin seeds oil bell peppers reduction coriander perfume tabacchiera peach parfait saffron gel yoghurt iced-dust 65,00

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ta sting innovazione ignis flathead mullet vacuum cooked in olive oil savoy cabbage sautéed vanilla essence tomato scallops asian flavoured pork belly celeriac baby salad fresh raspberries aubergine tomato cold terrine and `juice gnocco with red onion crunchy roll mint sauce duck raviolini red prawns tarragon clorofille juniper berries consommè lamb with cajun spices yoghurt raisins sauce toasted hazelnuts `amedei nut brown light mousse coconut daquoise santa maria novella `rose elisir sorbet 80,00

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dishes innovazione tiger prawns braised endive pecan nuts dust melon olive oil emulsion 25,00 scallops asian flavoured pork belly celeriac baby salad fresh raspberries 23,00 veal watermelon veal tartar fried sweetbreads watermelon salad sunflower seeds 23,00 white beans schiacciona cream with beet leaves scorpion fish fillet caper bread 21,00 red prawns risotto `acquerello potato sauce shallots water lime dust 25,00 kamut cappelletti filled with braised veal cheek cauliflower foam roots vegetables reduction 21,00

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dishes innovazione amberjack sea asparagus with pumpkin seeds oil bell peppers reduction coriander perfume 31,00 flathead mullet vacuum cooked in olive oil savoy cabbage sautéed vanilla essence tomato 29,00 courgette baked cake with potatoes raw salad with goat cheese tempura with cumin scent 19,00 piglet glazed with ginger smoked chick peas from chianti tomato water 27,00 lamb with cajun spices yoghurt raisins sauce toasted hazelnuts 29,00 pigeon pan-fried toasted pine nuts figs reduction black currant leaves sorbet 29,00

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cheeses selection of tuscan cheeses with biological honey 19.00 selection of italians and european cheeses with mustards of fruits 21.00

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