A menu for the seasons
In the Locanda’s restaurant, we offer a full menu and a tasting menu, where the dishes of Tuscan cuisine, revised by the skilful hands and creative flair of Chefs Monica and Franca, enhance seasonal products and local raw materials at the foundation of a “zero km” cuisine.
What emerges is a menu composed of original dishes rich in aromas in which the flavours narrate not just what the local land can offer but underpin an authentic gastronomic experience. Thus, the dishes created by Monica and Franca take on a special flavour and leave a lasting impression on those who savour them.
Tasting Menu
Tasting menù is available only for the whole table
Saccottini autunnali di pasta phillo
(crispy autumnal bags of thin pastry sheets,stuffed with savoury
chestnuts and sausage flavored with rhum)
Frittatina di erbette servita con peperoni e scalogni
(an express-made omelette scented with aromatic herbs and garnished with peppers and shallots)
Zuppetta di cipolle con bignè di formaggio
(a traditional onions soup with cheese cream puffs)
Tortelli di pere e pecorino con salsa di barbabietola e semi di papavero
(ravioli filled with pear and pecorino cheese garnished with creamy sauce of beet)
Petto d’anatra all’aceto balsamico e mostarda di frutta
(thin sliced duck breast flavoured with balsamic vinegar and fruits mustard)
Fritto della Locanda
(chicken and rabbit deep-fried in oil together with mixture of fresh vegetables)
Crema pasticcera con frutta secca al rhum
(an inviting fresh custard mousse garnished with dried fruit and flavored with rhum)
CaffEE
Drinks not included
Euro 65,00
(per person)
(Service included)
Appetizers
Cipolle di Tropea al forno
(scented and sweet onions from Tropea simply baked and lightly dressed)
Euro 16,00
Saccottini autunnali di pasta phillo
(crispy autumnal bags of thin pastry sheets,stuffed with savoury
chestnuts and sausage flavored with rhum)
Euro 16,00
Frittatina di erbette servita con peperoni e scalogni
(an express-made omelette scented with aromatic herbs and garnished
with peppers and shallots)
Euro 16,00
Terrina di fagiano
(a delicious paté of pheasant meat)
Euro 16,00
Baccalà in tempura con crema di finocchio all’anice e aneto
(tempura salted codfish with fennel and aniseed sauce)
Euro 16,00
First Courses
Zuppetta di cipolle con bignè di formaggio
(a traditional onions soup with cheese cream puffs)
Euro 20,00
Tortelli di pere e pecorino con salsa di barbabietola e semi di papavero
(ravioli filled with pear and pecorino cheese garnished with creamy sauce of beet)
Euro 20,00
Pici al coniglio con limone candito
(pici with rabbit meat sauce and candied lemon peel)
Euro 20,00
Pappardelle di semola con ragù di anatra
(larger homemade fresh tagliatelle dressed with delicious duck sauce)
Euro 20,00
Risotto con scarola, crema di arancia e spiedino di baccalà
(risotto with batavian endive, orange cream and codfish skewer)
Euro 20,00
Tagliolini fiori di zucca e tartufo
(homemade thinner tagliatelle with courgette flowers, topped with fresh truffle)
Euro 25,00
Second Courses
Fritto della Locanda
(boned meat of chicken, rabbit and lamb deep-fried in oil together
with mixture of fresh vegetables)
Euro 20,00
Filetto di manzo con pepe rosa , julienne di verza caramellata e scaglie di cioccolato fondente Amedei
(a tender beef fillet spiced with a delicious sauce and sprinkled with pink pepper berries, julienne of sugar-coated savoy cabbage and plain chocolate)
Euro 30,00
Petto d’anatra all’aceto balsamico e mostarda di frutta
(thin sliced duck breast flavoured with balsamic vinegar and fruits mustard)
Euro 25,00
Lombetti di coniglio con pomodori canditi, olive e purea di fagioli zolfini
(rabbit sirloin with candied tomatoes, olives and mashed zolfini beans)
Euro 20,00
Piccione con vinaigrette tartufata
(tasty baked pigeon flavored with delicious truffle vinaigrette)
Euro 25,00
Baccalà in guazzetto con salsa verde e chips di patate
(codfish in tomato stew with green sauce and potato chips)
Euro 20,00
Grilled
TAGLIATA DI BISTECCA CON BACCHE DI GINEPRO
(grilled beef thin sliced on fresh rucola salad and flavored with juniper salad)
Euro 20,00
BISTECCA ALLA FIORENTINA
(the traditional thick T-Bone steak grilled in the florentine way)
Euro 55,00/kg
Cheeses
SELEZIONE DI FORMAGGI PECORINI
(an irresistible mix of typical local cheeses)
Euro 20,00
Side Dishes
FAGIOLI ALL’OLIO (white beans)
INSALATA MISTA (mixed salad)
BIETOLE SALTATE (chard with garlic)
PATATE ROSOLATE (roast potatoes)
Euro 6,00
Dessert
Mousse di liquirizia con salsa di limone e menta
(a delicious liquirice flavored mousse garnished with a fresh sauce of lemon and mint)
Euro 8,00
Crème caramel di castagne con meringa al pistacchio e spuma al rhum
(chestnut crème caramel with pistachio meringue and rhum mousse)
Euro 8,00
Bucciarelli Vin santo “Occhio di Pernice” Euro 8,00
Cremoso alla nocciola con gelato al miele
(creamy hazelnuts with honey icecream)
Euro 8,00
Solidea Passito di Pantelleria Euro 7,00
Crema pasticcera con frutta secca al rhum
(an inviting fresh custard mousse garnished with dried fruit and
flavored with rhum)
Euro 8,00
Noval Tawny Port Twenty Years Old Euro 7,00
Semifreddo al torrone con crema di pistacchi e croccante di anacardi
(nougat semifreddo with pistachio cream and cashew brittle)
Euro 8,00
Francesco Intorcia Marsala Superiore Ambra dolce Euro 7,00
