Three-course menu 45

firsT course

Zuppa di Farro

Farro soup, carrots and fava beans, mother yeast, guanciale crouton, rosemary olive oil

Misticanza

Organic green salad, cherry tomatoes, white balsamic dressing

Radicchio e Gorgonzola

Raddicchio, gorgonzola and mascarpone cheese, poached bosc pear, candied walnuts

Prosciutto di Parma

24 month imported Parma ham, burrata cheese, arugula, balsamic

Taglierini

Cacio e pepe, a classic roman sauce

Chitarra

Whole wheat square spaghetti with organic tomato sauce, basil and garlic

second course

Ravioli del Plin

Braised short rib ravioli, brasato sauce, aromatic oil

Cavatelli

Ricotta cavatelli, green asparagus and ramp ragu, rapini-pinenut pesto

Risotto

Risotto with raschera cheese

Pollo alla Milanese

Organic breaded chicken pounded breast, arugula salad, shaved parmesan, baked roma tomatoes

Pesce alla Griglia

Daily selection of available grilled fish, served with Chef’s selection of organic vegetables

Guance

Red wine braised veal cheeks, chestnut polenta, gremolata

desserT

Tosca's Tiramisu

Served in a glass; mascarpone cream, coffee-soaked sponge cake and chocolate chips - topped with warm marsala zabaglione

Gelati

Homemade daily selection of ice cream

Sorbetti

Homemade daily selection of sorbet

Crostata di Mele

Rustic tart with caramelized apples, cherries and almonds, served with salted caramel gelato

Formaggi

A selection of cheeses with Chef’s choice of accompaniment