Maremma
Restaurant Menu
A N T I P A S T I
Sette: Heirloom bean salad of seven imported varieties. 11
Pontormo: Cesare's signature salad of pancetta, lettuce and
soft, scrambled egg. 11
Testaroli: Tuscan crepes with a basil walnut pesto. 11
Muscoli: Mussels, steamed with tomato, thyme and garlic. 12
Prosciutto Bianco: House-cured lardo with rosemary and grilled bread. 11
Sloppy Giuseppe: Braised oxtail over fettunta. 11
Pappa Pomodoro: Tuscan tomato and bread soup. 9
Agnello: Lamb meatballs. 12
Salsiccia: Grilled house-made pork sausages with cannellini beans. 11
Stagione: Seasonal organic salad. 10
Bordatino: Crispy seafood polenta with "Tuscan ketchup" 11
Zuppa: Daily market inspired soup. 9
Strozzapreti: Swiss chard dumplings with guanciale, onions
and tomatoes. 11
M A R E M M A T A S T I N G M E N U
Chef Casella's seasonal four-course tasting menu:
A culinary tour of Tuscany for your entire table
49. (per person)
P A S T E
Carbonara: Spaghetti with bacon, egg and Romano cheese. 17
Piselli: Hand-made gnocchi with peas, prosciutto and pecorino cheese. 17
Cinghiale: Pappardelle with chocolate-wild boar sauce. 18
Moonshine: Fusilli with tomato, bourbon and Grana Padano. 16
Norcino: Spinach tagliatelle with pork bolognese. 17
Farrotto del Giorno: Lucchese grain cooked risotto-style. 18
Pescatora: Linguine with a seafood ragu. 21
S E C O N D I
Caldaro: Traditional, peppery mixed fish stew. 25
Pesce Estivo: Market fish, roasted with a summer herb salad. 23
Pollo: Free-range chicken cooked under a brick with greens. 22
Mercato: Grilled market vegetables with fregola. 20
Tuscan Steak: Marinated, grilled skirt steak with summer zucchini. 25
Short Ribs: Slow-cooked short ribs with stone-ground grits. 25
Pork Chop: Grilled pork T-bone with caponata. 24
C O N T O R N I
Caponata: Sicilian eggplant relish. 8
Verdure: Daily market greens. 8
Asparagi: Grilled asparagus. 8
Tuscan Fries: Fries with herbs and chilies. 8
Fregola: Italian cous cous & corn salad. 8
PLEASE NOTE: All menu items and prices are subject to change.
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