MAIN COURSES FROM THE LAND
~ Saddle of roast hare with spices and cream of Sauternes with stuffed    sprouts, chestnuts or candied tomatoes, pan-fried renetta apples
~ Filet with fresh peppercorns served on a base of Brunello with    miniature pears in wines and melting Celery
~ Stewed morsels of wild boar with Amiata chestnut puree and new    potato flan
~ Beef braised in Chianti dei Colli Senesi with baked vegetable    ratatouille
~ Leg of veal with grilled garden vegetables
~ Pork fillet with Calvados, raisins and pine nuts
~ Thickly sliced meat steamed with citrus fruit and served with    artichoke, Pecorino cheese and pork cheek salad
~ Fillet medallions on a bed of porcini mushrooms
~ Suckling piglet roast in a wood-fuelled oven and sliced at the table
~ Oven-roast lamb scented with rosemary and served with black    cabbage stewed in Cinta pork cheek
~ Pork loin cooked in tarragon and orange
~ Wild boar in chocolate with currant flans
~ Sirloin with black grapes and broad bean, ricotta and Pecorino flan
~ Woodland and truffle-scented beef fillet with winter vegetables baked    in foil
~ Beef fillet with fried porcini mushroom hat
~ Cinta pork glazed with Morellino
~ Duck breast scented with orange and pomegranate
~ Roast beef scented with porcini mushrooms

MAIN COURSES FROM THE SEA
~ Steamed grouper and salmon morsels served with vegetable ribbons    and “salmoriglio” dressing
~ Salmon fillet with cream of fennel, dill and candied tomatoes
~ Mullet fillet with capers
~ Grilled sea-bass steaks
~ Seabass baked in coarse salt
~ Perch fillet in a potato case
~ Swordfish escalope with Pachino baby tomatoes, capers and black    olives
~ Squid with prawn mousse
~ Seabream in tasty sauce
~ Roast dentex served on a platter and sliced at the table
~ Turbot and king prawns with lemon