Executive Chef Angela Tamura and General Manager Federico Rusciano

The menu at Peppoli focuses on the centuries-old traditions of culture & cuisine of the Antinori family, Florence and the Tuscan countryside and pairs perfectly with the wines from the estates of Antinori and other great Italian wine producers.

Pèppoli Executive Chef Angela Tamura and General Manager Federico Rusciano along with Antinori chefs from Cantinetta Antinori, Fonte di Medici, the Osteria di Passignano and Castello della Sala in Italy will be in constant collaboration to create new ideas, yet always respecting the long-standing Tuscan traditions.

Seasonal food and wine “festas” are planned and personal appearances by Marchese Piero Antinori, his three daughters and his winemakers and chefs scheduled periodically.

ANTIPASTI

Capesante & Cavolfiori
Seared day boat scallops, cauliflower purée & lobster sauce

Affettato Misto
Chef’s selection of sliced Italian meats & house-marinated olives

Salsiccia e Polenta
Housemade hot Italian sausage with fonduta sauce

Formaggi della Sera
Chef’s selection of Italian artesian cheeses

Fritto Misto
Crispy calamari, baby artichokes & fennel with spicy tomato sauce

Gamberi all’ Rosmarino
Butter seared white prawns, fried polenta & rosemary sauce

Vongole e Cozze alla Calabrese
Mussels and clams steamed in a spicy shallot-saffron broth

 

INSALATA & ZUPPE

D’ Barbabietole
Baby beets, organic mâche, crispy goat cheese, fig purée

Insalata d’ Cesare
Hearts of romaine, treviso, white anchovy filets, grana padano

Pappa al Pomodoro
Classic Tuscan tomato-bread soup with basil & Laudemio olive oil

Zuppa di Stagione
Creamy English pea soup, lemon concerva mascarpone, mint oil

Insalata Rucola
Wild arugula, toasted walnuts, red grapes & “ricotta salata”

 

PRIMI

Rigatoni di Aragosta
Australian lobster tail, zucchini in a rich lobster sauce

Pappardelle Bolognese
Wild boar ragù with Oro Antico pecorino

Lasagna Tradizionale
Classic style stuffed with filet mignon & Calabrese sausage

Spaghetti alla Carbonara
Pancetta with pecorino di fossa cream sauce

Penne all’Arrabiata con Salsiccia
Spicy tomato sauce with Tuscan Kale and sausage

Spaghetti Vongole
Spaghetti with Manila clams, Pèppoli olive oil & fresh Italian parsley

Gnocchi Primavera
English peas, Spring lamb sausage, lemon- thyme cream

Pici Pomodoro
Tuscan style noodles, Italian cherry tomatoes & organic ricotta

 

SECONDI

Pesce Arrosto
Roasted whole fish with lemon & herbs, carved tableside

Tonno Spezziato
Pepper-coriander crusted tuna with balsamic caramel sauce

Galleto alla Brace
Baby organic rotisserie chicken, Italian greens & truffle vinaigrette

Bracciola alla Milanese
“Kurobuta” pork chop, pounded & crusted with seasoned bread crumbs

Vitello Piccata
Milk fed veal scaloppine, sautéed spinach, baby artichokes & capers

Costoletta di Vitello
Grilled marinated veal chop with truffle honey

Osso Buco all’ Antinori
Slow-braised veal shank with Pèppoli wine & gremolata

Pesce al Ragù Toscano
Pan roasted white fish, butter beans, asparagus, smoked bacon

Filetto de Manzo
Grilled filet mignon, sautéed wild greens & balsamic reduction

Carre d’ Agnello
Grilled Colorado rack of lamb with grilled eggplant, Marcona almond-mint pesto

Bistecchine Biologica
Naturally raised rib-eye steak, marinated Tuscan style

Bistecca alla Fiorentina
Tuscan T-bone for two, carved tableside

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