OUR MENU

Meat Appetizers

  • 8.00

    Flan with peppers

  • 7.00

    Croutons of black bread with liver pate

  • 9.00

    Pisan tripe

  • 8.00

    Fried dumplings with Gombitelli ham

  • 12.00

    Smoked Black Angus carpaccio with 24 months grana cheese

  • 28.00

    Mixed meat starter

Fish Appetizers

  • 9.00

    Sturgeon carpaccio with balsamic vinegar, raisins and pine nuts

  • 8.00

    Redfish flan on black leek soup

  • 11.00

    Cabbage rolls and cod with chickpeas on a leek soup

  • 9.50

    Marinated octopus with garlic and mint on rustic focaccia

  • 30.00

    Mixed sea starter

Meat first courses

  • 8.50

    Pappardelle with wild boar

  • 9.00

    Cocoa tagliatelle with robiola cheese and pistachio pesto

  • 9.50

    Spelled ravioli with leeks and pine nuts on cabbage puree

  • 10.00

    Duck ravioli with orange sauce

  • 12.00

    Two meat first courses of your choice

Seafood first courses

  • 9.50

    Spaghetti alla chitarra with crab meat

  • 10.50

    Sea bass ravioli with shellfish sauce

  • 9.00

    Tagliolini with red mullet and orange

  • 10.00

    Whole wheat spaghetti with mullet roe

  • 13.00

    Two seafood first courses of your choice

Meat second courses

  • 12.00

    Guinea fowl breast with marsala and rennet apples

  • 14.00

    Veal chop with parmesan and balsamic vinegar

  • 15.00

    Bat burger in Arabic bread with wild berry sauce with crispy potatoes

  • 14.00-18.00

    Sliced ​​beef

Seafood second courses

  • 12.00

    Cuttlefish In zimino

  • 15.00

    Sea bass escalope in potato and zucchini crust

  • 14.50

    Mixed sea grill

  • 26.00

    Sliced ​​tuna with almonds, capers and dried tomatoes

Side dishes

  • 5.50

    Cannellini beans with sage

  • 5.50

    Soused zucchini

  • 5.50

    Salads

  • 5.50

    Caponata

  • 5.50

    Potatoes au gratin

  • 5.50

    Tomatoes with balsamic vinegar pine nuts and raisin

Desserts

  • 3.00

    *Cantucci

  • 6.00

    *Bavarese with Vin Santo and cantucci (almond biscuits)

  • 6.00

    Pinolina (Pine nuts pie)

  • 6.00

    *Lemon sorbet

  • 6.00

    Panna cotta

  • 6.00

    *Chocolate ‘Bonet’

  • 6.00

    Bavarese of pecorino honey and pine nuts

  • 6.00

    Chocolate and orange tart

  • 6.00

    Mousse of chocolate and fig tree

  • 6.00

    Mascarpone mousse with coffee jelly

  • 6.00

    Semifreddo with almond brittle

  • 9.00

    Tris of desserts of your choise

Typical Pisan tasting menu of meat

  • Dry toast of brown bread with pate

  • Tripes a la Pisan

  • Pappardelle with wild boar

  • Ravioli of spelt flour with leeks and pine nuts on a cabbage sauce

  • Beef tagliata of mucco Pisano with cannellini beans

  • Bavarese of Vin Santo with cantuccini

37.50€ per person (minimum 2 people)

Tasting menu of fish

  • Octopus marinated with garlic and mint

  • Scorpionfish flan on a black velvety of leeks

  • Tagliolini with clams

  • Ravioli stuffed of sea bass with sauce of shellfish

  • Cuttlefish in zimino

  • Pinolina (Pine nuts pie)

39.00€ per person (minimum 2 people)

Chiama