Vegetable mousse served with a cream of Pecorino cheese
Salmon and sea bass carpaccio served on a salad and dressed with tarragon & orange sauce
Prawns and crab mousse salad
Soufflé of Pecorino cheese and walnuts

Cream of chick peas with rosemary
Cream of fresh zucchini and mint
Bean soup Tuscan style
Fresh tomato and bread soup

Ricotta cheese gnocchi with truffles
Lobster spaghetti with garlic & chillies
Vegetarian lasagna
Fusilli pasta with sage & almonds pesto

Risotto with green pepper corns and Vin Santo
Risotto with porcini mushrooms
Aphrodisiac Risotto with strawberries
Sea food risotto

Secondi piati
Shank of veal roasted with vegetables
Breast of chicken rolled with fresh sage and Swiss chard served with balsamic sauce and truffles
Beef fillet with Seamus’s Prego sauce
Fresh fish baked in tin foil

Semifreddo (a softer ice cream) with almonds and raisins, with orange cream
Seamus’ Tiramisù
Chocolate Mousse
Zabaione cream with biscotti and Vin Santo  

Chianti Kitchen, The Tuscan School of Cooking of Chef Seamus de Pentheny O'Kelly - Tuscany, Italy -