G lu t en F ree G lu t en F ree ve r s i on ava i l ab l e

Vege t a r i an Vege t a r i an and / o r Vegan ve r s i on ava i l ab l e

P r i c e s in € , VAT and s e r v i c e inc luded .

The d i she s o r ing r ed i en t s shown on the menu a r e f r o z en o r f r o z en a t th e o r ig in by the manu fac tu r e r o r a r e sub j e c t ed t o on - s i t e aba t emen t a t a nega t i v e t empe ra tu r e t o guaran t e e the i r qua l i t y and sa f e t y ,

a s de s c r i b ed in the p rocedure s o f t h e Haccp P lan pu r suan t t o EC Regu la t i on 852 /04 .

Fo r a l l e rg i e s o r s p e c i f i c in t o l e rance s , p l ea s e con tac t th e s ta f f . Ce r ta in d i she s o r b e v e rage s may con ta in one o r more o f th e 14 a l l e rgens de s igna t ed by

EU Regu la t i on n .1169 /2011 . For fu r the r in f o rmat i on on ing r ed i en t s and a l l e rgens ,

p l ea s e con su l t t h e app rop r ia t e documen ta t i on t ha t w i l l b e p rov ided by ou r s ta f f .

Executive Chef

Juan Quintero

SAN FELICE VEGETABLE GARDEN

Part o f the raw mater ials o f “Oster ia del Grigio”

and “Poggio Rosso” Res taurant come f rom our "Orto Fel ice" k i tchen garden.

Thanks to the UMANA MENTE Foundat ion, an Al l ianz Group phi lanthropic pro jec t ,

the e lder ly , under the guidance and superv i s ion of San Fel ice ’ s s taf f ,

become the masters who, wi th their exper ience le t people wi th disabi l i t ies ,

young indiv iduals and chi ldren f rom local schools , rediscover the essence ,

t echniques and pract ices o f the Tuscan agricul tural ar t .

SYNERGIES

A contemporary look at the Chianti landscape

Tuscany that embraces the world

8 courses

Welcome to San Felice

“Panforte Quintero”

Between the sea and Orto Felice

Mediterranean beef

Scents of Tuscan coast

Tastes from far away

Wild boar r isotto and Tuscan kale

Eating meat in Chianti

Oxtail , foie gras and truff le

Dessert of your choice

***

REST AT THE POGGIO ROSSO

A tast ing i t inerary through our kitchen

5 courses

TO BEGIN

Cherries and oysters salad

Beef tartare and scents of Tyrrhenian sea

Baby squids, “trombetta” courgette

and citrus cacciucco f ish soup

Scampi, turnip and caviar ravioli

FIRST COURSES

Citrus ravioli , Val d’Orcia saffron

and “gobbett i” shrimps

Spaghett i , wild fennel and sea urchins

Wild boar r isotto and Tuscan kale

MAIN COURSES

Pigeon, porcini mushrooms and blackberries

Lamb, eggplants, swiss chard, ci tron and spring onions

Slowly roasted suckling pig, bell peppers and apricots

Oxtail , foie gras, rhubarb and truff le