jacob jordaens - welcome to osteria del borro€¦ · culinary tour: 8 courses guided by the chef...
TRANSCRIPT
Jacob JordaensLe Roi Boit, litografia, 1805
Wine is a sort of interior humour that renders beauty to the face of our thoughts
Henri de Régnier
Engraving from a painting by Jacob Joardaens (1593 - 1678) created in 1638-40 and preserved at the Louvre Museum of Paris. It represents the King Drinks, that is a party celebrated with the family during Epiphany, that consists of dividing among all guests a cake with a dry broad bean right inside. Who finds the broad bean is the king of the day. He wears a paper crown and has to drink a glass of wine in one swallow. According to custom there is an extra
portion for a beggar.
Tuscany dreaming Mediterranean journey
Marinated wild boar, celery root cream and cornmeal chips
STARTER
Grey suckling pig, offal sausages, Jerusalem artichokes and turnip greens
MAIN COURSE
Black cherry-hazelnut brittle
DESSERT
Spinach and ricotta “Gnudi”
Homemade tortelli filled with grilled goat, fresh fava bean soup and goat cheese
FIRST COURSES
80,00
beverages not included
Red mullet with Tuscan bread, chickpeas and red mullet soup
STARTER
Gragnano spaghetti from Gentile Pasta Factory with red prawns and garlic turnip greens
Potato dumplings with octopus and asparagus
FIRST COURSES
Sea-bass baked in salt, garlic salad cress and crispy celery
MAIN COURSE
Bavarian cream with orange and meringue
DESSERT
85,00
beverages not included
Tasting menu will be served to all table
A walk with the chef
Culinary tour: 8 courses guided by the Chef and his ideas
95,00
Wine tasting
4 wines suggested by our sommelier to pair with your menu
40,00
beverages not included
Tasting menu will be served to all table
STARTERSHay roasted quail, asparagus and mushrooms
Marinated wild boar, celery root cream and cornmeal chips
Salted codfish tartare with Zolfini beans, ash-roasted onions and olives
Red mullet with Tuscan bread, chickpeas and red mullet soup
Cream of potato soup, Parmesan cheese, soft boiled egg and truffle
“Cannoli” stuffed with fresh pecorino cheese mousse, pods and artichokes
FIRST COURSESCarnaroli rice from Cascina Oschiena with herbs, grilled eel and sprout salad
Potato dumplings with octopus and asparagus
Gragnano spaghetti from Gentile Pasta Factory with red prawns and garlic turnip greens
Homemade tortelli filled with grilled goat, fresh fava bean soup and goat cheese
Spinach and ricotta “Gnudi”
Homemade tortelli filled with stewed guinea-fowl and chicken broth
23,00
23,00
25,00
22,00
23,00
22,00
23,00
23,00
25,00
23,00
22,00
22,00
MAIN COURSESVenison sirloin, roots and Tuscan seasoning
Pigeon, liver pâté, sweet and sour leek and shallot
Grey suckling pig, offal sausages, Jerusalem artichokes and turnip greens
Sea-bass baked in salt, garlic salad cress and crispy celery
Fried turbot, chickpea soup and crispy vegetables
CHEESE - Cheese selection 22,00
SERVICE
Prices are expressed in euro
Cover and service charge included
31,00
31,00
30,00
32,00
32,00
Information about presence of substances or products that cause allergies or intolerances are available turning to the staff.
For proper conservation and freshness safety our products undergo blast chilling (-24°C) for at least 24 hours.
Our culinary philosophy is based on the respect of our territory, traditions, and culture. It’s for this reason that we become increasingly attached to those
people who share with us their story and their work. Each product has a story to tell - from our own organic olive oil to the Fran-toio Santa Tea’s own selection of olive oils, from the beef bred in Valdichiana to Laura Peri’s Valdarno chickens, from De’ Magi’s aged cheeses to the typical Casentino’s cold cuts, from Mulino di Piezza organic flours to the organic
vegetables from our farm.Seasonality and freshness are the strong points of our cooking: products only
get to on our menu when nature offers them at their peak of quality.
Menu Osteria del Borro * March 2018 * Prices are expressed in euro
Email: [email protected]
“A man who drinks only water has a secret to hide from his fellow men. ”
Charles Baudelaire