The restaurant menù could be different basing on the seasonality of products and raw materials availability.
These dishes are indicative and maybe you will find other purposes.
Please write us if you need an updated daily menù.

APPETIZERS

BEEF TATAKI
Marinated and seared “Carpaccio” served with roasted Lemon cream, Syruped Capers, and Balsamic Vinegar Pickled Onions

TONGUE PASTRAMI
with Asparagus cream, Anchovy, Carrot cream, and salsa verde oil

ROASTED OCTOPUS
with Seaweed Potato “purée”, Aioli, and Parsley sauce

CUTTLEFISH TAGLIATELLE
with Prosciutto dust, Marzuolo Truffle, and Goat Cheese sauce

MARINATED AND FLAMED MACKEREL
with Almond foam, Roasted Pepper cream, Mango, and Basil oil

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FIRST DISHES

HEMP CANNELLONI
filled with Ricotta and Nettle, served with Sweet-Spiced Hare

FRESH PASTA PACCHERI
with Rabbit ragù, Taggiasche Olives, and Zucchini

TORTELLI
stuffed with Pheasant, served with Shitake Mushroom broth and Yogurt-Cress cream

FRESH “CHITARRA” SPAGHETTI
with Razor Clams, Green Beans, and Black Garlic

EGG TAGLIOLINI
with Lobster, Roasted Eggplant, and Pine Nuts

“MEZZEMANICHE” PASTA
with Gurnard, pil-pil sauce, and Grey Mullet Bottarga from Cabras

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SECOND DISHES

SEARED VENISON
with Juniper sauce and romaine salad cooked at low temperature.

LAMB SADDLE SKEWER
with Spiced Corn and Myrtle sauce

PORK BELLY
slow-cooked and seared, served with Broad Bean cream and Soy reduction

CATCH OF THE DAY
with Mint-marinated Eggplant and Green Gazpacho of Tomatoes and Cucumbers

MONKFISH
wrapped in lard with Salsola soda and Rhubarb cream

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Dessert

CRISPY ALMOND CANNOLI SHELL
filled with Mascarpone Cream served with Cocoa and Coffee sauce.

BASIL PANNA COTTA
with Strawberry sorbet and Almond crumble.

CHEESECAKE FOAM
with milk Chocolate mousse, Mango sauce, Hazelnut crumble, and Salted Biscuit.

CHOCOLATE BROWNIE
with Pistachio ice cream and Mixed Berry sauce.

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TASTING MENU

BEEF TATAKI
Marinated and seared “Carpaccio” served with roasted Lemon cream, Pickled Capers, and Balsamic Vinegar Onions.

GRATINATED ARTICHOKE
on Cacio e Pepe fondue, Jerusalem artichoke cream, and reduced vegetable sauce.

FRESH EGG PACCHERI PASTA
with Rabbit Ragù, Taggiasche Olives, and Black Cabbage.

TORTELLI
filled with Braised Cheek, its jus, and Roasted Salsify.

SEARED VENISON
with Juniper sauce and low-temperature cooked Roman salad.

MARINATED AND FLAMED MACKEREL
with Almond foam, Roasted Pepper cream, Mango, and Basil oil.

ROASTED OCTOPUS
with Seaweed Potato “puree,” Aioli, and Parsley sauce.

EGG TAGLIOLINI
with Blue Crab, its bisque, Ginger-soured Butter, and Puffed Quinoa.

“MEZZEMANICHE”
cooked in fish broth with Squid and White Fish.

CATCH OF THE DAY
with Zucchini cream, Beurre blanc sauce, and Grilled Roman Cabbage.

San Miniato truffle dishes

BATTUTA DI MANZO AL COLTELLO
con salsa alle Acciughe con il Tartufo Bianco di San Miniato

CARPACCIO DI MANZO MARINATO
con il Tartufo Bianco di San Miniato

SPUMA DI FUNGHI PORCINI
con crema di Castagne, Castagne al Finocchietto, Pecorino con il Tartufo Bianco di San Miniato

GNUDI DI RICOTTA E PECORINO
con Tartufo Bianco di San Miniato

TAGLIOLINI DI PASTA FRESCA ALL’UOVO
con il Tartufo Bianco di San Miniato

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