SECOND MEAT COURSE

Charbroiled sirloin steak

Tuscan style local guinea fowl with Vinsanto wine sauce

Pork loin on aubergines purée with tomato confit
and grilled mozzarella cheese

Duck breast with new glazed honey onions on fresh spinaches leaves

Potatoes, beans and brie cheese timbale on truffle cream

SECOND FISH COURSE

Angler-fish tail with tuscan ham on mustard sauce

Rosemary on the spit with sword-fish on potatoes purée
flavoured with lavender

Salt cod in peas corn-meal pastry on beer sauce

SIDE DISHES

Sautéed potatoes slices flavoured with rosemary

Stewed beans

Pink chick peas of Reggello with olive oil