SATURDAY, DECEMBER 21, 2024

• Green tortelli with ricotta and spinach, served with artichoke tartare, Parmigiano fondue, and pistachio crumble
• Roast beef with Vin Santo, prunes, chestnuts, and smoked mashed potatoes
• Crumbled lemon cheesecake

SATURDAY, DECEMBER 28, 2024

• Pappardelle with white Sienese-style ragù and shavings of Panforte
• Slow-braised “cappello del prete” beef in Chianti wine, served on a bed of polenta with its vegetables and stewed lentils
• Lemon log cake with a heart of mixed berries and white chocolate cream

SATURDAY, JANUARY 4, 2025

• Pappardelle with white duck and leek ragù, scented with truffle
• Sliced beef with cavolo nero pesto and juniper oil
• Tiramisu

SATURDAY, JANUARY 11, 2025

• Carnaroli risotto with saffron, crispy speck, and gorgonzola
• Roasted pork with porcini mushrooms, Moscato sauce, sautéed herbs, and roasted potatoes
• Baked cheesecake with berries

SATURDAY, JANUARY 18, 2025

• Ravioli stuffed with potatoes and herbs, served with a fennel sausage ragù
• Roast beef with Vin Santo, radicchio, roasted pumpkin, goat blue cheese, and walnuts
• Tart with cream and coffee amaretti biscuits

SATURDAY, JANUARY 25, 2025

• Strozzapreti with artichokes, pecorino cheese, and crispy pork cracklings
• Sliced beef with cavolo nero pesto, juniper oil, and roasted potatoes
• English trifle tart