A vast choice of dishes, from appetizers to desserts, of the greatest quality. Extremely fresh meats and fish and only in-season vegetables. All ingredients are carefully selected with the same attention we use in the selection of our suppliers. Now a widely known name, Ristorante Preludio’s cooking is always looking out for the new challenges posed by the constant evolution of the taste, trying to combine creativity and continuity and adjusting to the different seasons. Our large wine-cellar is constantly updated with the best vintages of the best labels.
Do not ask us which dish is our forte; we nurture the ambition of making each and every dish coming out of our kitchen a new and unique experience just as unique are our pastas and our confectionery, coming in shapes and designs you won’t find anywhere else. We’d be delighted to have you in our restaurant and show you the difference between Preludio and a restaurant.
OUR APPETIZERS
Selection of appetizers of Preludio
Typical Tuscan crostone with chicken liver
Cheese soufflé served with spicy pear compote and black truffle
Aspargus and pumpkin cream served with salmon and prawns mousse
Pappa al pomodoro (tuscan tomato soup)
Lentils, potatoes and truffle puff pastry served with parmesan cream
Fois gras served with lettuce, potatoes and grapefruit sauce and
glazed pumpkin
Octopus bites served with salad and lemon sauce
Cured breast' goose puff pastry served with pasta kataify and parmesan
Kinds of foi gras served with salad, brioche-bread and jam figs
A selection of Italian cold cuts; Tuscan salami, cured pork shoulder,
boar sausage, goose salami.
OUR MAIN COURSES
Saffron risotto, porcini mushrooms and black truffle
Pizzicotti (kind of pasta) with pistachios and mascarpone
(italian soft cheese) and bites of cinta senese and mushrooms sauce.
Schiaffoni (kind of pasta) with soft cheese and truffle
Crestoni (kind of pasta) with porcini mushrooms, prawns and
vin Santo sauce
Pici with red wine sauce and pigeon ragout
Pappardelle with hare ragout and pecorino cheese
Stuffed ravioli with mascarpone, pumpkin and salmon roe
Stuffed tortelli with mushrooms, potatoes and pecorino with
turnip tops sauce
Stuffed chestnut pasta with chicory, pecorino cheese and artichokes
OUR CHEESES
Kinds of Tuscan cheeses served with oranges, obergines,
honey marmalades
OUR SOUPS
Pumpkin soup with crostone and herb
Mushrooms and fois gras soup
Scallions, potatoes herbs and tomatoes soup
OUR SECOND COURSES
Thinly sliced grilled steak with rosemary and green pepper (2 pers. min)
Cinta senese fillet with bacon-fat, prunes and Vin Santo sauce
Veal fillet Rossini style
Stuffed pigeon with snails served with spicy herbs flan
Stuffed guinea-hen with truffle served with pears in Barolo
wine sauce and cheese
Duck slices garnished with anise and green apples
Stuffed quail with mushrooms served with rye bread
Roast saddle of chamois served in Merlot wine and truffle sauce
Lamb ribs in a aromatic herbs flavoured bread crust
Norvegian salmon fillet with aromatic herbs in a salt crust and pepper
OUR SIDE DISHES
Flan of roast potatoes and rosemary
Grilled vegetables
Lentils salad with basil and cherry tomatoes
Stuffed artichokes with mushrooms
Grilled salad with walnuts and cheese
OUR DESSERTS
White chocolate and coconut pudding in apricot sauce
Chardonnay mousse with wildberries and blueberry sauce
Apple thumb in gianduia sauce
Chocolate symphony with warm dark chocolate sauce
Zuccotto with vanilla in egg flip sauce
Stewed fruit with chocolate sauce
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