Le Logge del Vignola menu overview in Montepulciano Tuscany Italy

Starters

• Gran Fritto Toscano featuring crisp verdure in tempura, complemented by a tangy salsa agrodolce and a sprinkle of sale nero.
• Patè di Fegatini di Pollo a rich blend of chicken liver served with aromatic pane al caffè, spiced pear, and a luscious wine cotto sauce.
• Uovo Blu featuring smoked egg, pea cream, coconut sponge, mint gel, and crunchy peanut chips for a playful texture contrast.
• Involtino di Foglie di Vite vine leaves wrapped around rice and guinea fowl, accented with candied ginger and a vibrant pepper espuma.
• Carpaccio di Ombrina marinated fish paired with tart red fruits, yuzu-flavored chard, and beetroot cream for a refreshing start.
• Selezione di Pecorini di Pienza a curated selection of Pienza pecorino cheeses, cugusi, erborinati, paired with house-made preserves.
• Selezione di Salumi Toscani featuring traditional Tuscan cured meats including cinta senese, served with house-pickled garden vegetables.
• Tartare di Manzo tender beef tartare accompanied by whole grain pan brioche and a delicate grilled zucchini espuma.

Main courses

• Pici nel Sacco handmade pici pasta tossed with black garlic, creamy pientino fonduta, and thyme-pepper breadcrumb crunch.
• Gnocchi di Funghi mushroom gnocchi in a rabbit ragù sauce, accented with figs, olives, and thinly sliced champignon carpaccio.
• Ravioli Ripieni di Ricotta di Pecora delicate ravioli filled with sheep ricotta, capers, fresh oregano, and topped with a vibrant tomato sauce.
• Risotto agli Asparagi creamy risotto with tender asparagus and a refreshing lemongrass vegetable gelatin.
• Spaghettone del Mulino Val D’Orcia thick spaghettone pasta with celery root cream, anchovies, and a hint of peppero.
• Zuppa di Cipolle Gratinata caramelized onion soup topped with truffle shavings and a flaky pastry crust.
• Tagliata di Manzo all’Olio di Brace grilled sliced beef with smoky oil and roasted potatoes.
• Coniglio Ripieno di Carciofo artichoke-stuffed rabbit with a Valdichiana Aglione espuma and a touch of saffron.
• Piccione al Vin Santo organic pigeon cooked with vin santo, sweet and sour beetroot, fresh spinach, and maca.
• Agnello in Panatura breaded lamb ribs and leg served with jus, black cabbage, and grilled endive.
• Trota Salmonata della Valnerina pink trout served with yogurt, dill, cabbage, and trout caviar for an elegant seafood option.
• Bistecca Fiorentina di Razza Chianina classic Chianina breed Florentine steak served with creamy cannellini beans.

Desserts

• Sfera di Cioccolato a divine chocolate sphere filled with annone mousse and blueberry pudding.
• Semifreddo al Caffè an enticing coffee semifreddo paired with carrot muffin, lavender, and cinnamon.
• Sigaro di Melanzana e Cioccolato a unique eggplant and chocolate cigar served with tobacco ice cream, salted caramel, walnuts, and cocoa crumble.
• Uovo nel Nido caramelized salted egg with zabaglione and crispy kataifi pastry nest.
• Flambé flambéed pear, almond focaccia, rum espuma, white chocolate, and vanilla.
• Cantucci traditional almond biscuits served with Vin Santo and warm zabaglione.
• Sorbetti e Gelati selection of refreshing sorbets and creamy gelatos.
• Cioccolatini rich chocolates infused with rum for a perfect end to your meal.

Drinks and specials