Lo Scudo Ristorante Firenze

Five crostini with cod polenta, sausage and stracchino, tomato, chicken liver paté, and porcini mushrooms.

Thirty-month aged Tuscan prosciutto served with twenty-four-month aged parmigiano reggiano.

Buffalo mozzarella DOP with fresh black truffle.

Prosciutto, arugula, mascarpone, and fresh cherry tomatoes.

Green and white fettuccine with bolognese sauce.

Lasagna with beef, ragout sauce, and besciamella.

Homemade pasta with fresh black truffle.

Soup made with organic seasonal vegetables.

Short pasta served with beans.

Braised veal shank in tomato sauce.

Filet mignon with fresh black truffle.

Twenty-eight day aged Florentine T-bone steak.

Sliced strip loin beef.

Beef filet.

Baked potato with rosemary and olive oil.

Beans with sage, olive oil, and garlic.

Sautéed porcini mushrooms with garlic, olive oil, and parsley.

Fried potato strips.

A vegetarian platter featuring seasonal ingredients.

Homemade chocolate cheesecake.