Casa Lenzi Italian Restaurant

Slow-cooked cuttlefish in its black ink, served with tomato sauce and creamy polenta. A dish with an intense sea flavor and a soft texture.

Pressed oven-baked eggplant, served with a light tomato sauce and aged Parmigiano Reggiano fondue. A rich and flavorful vegetarian appetizer.

Chicken liver pâté spread on toasted brioche bread, accompanied by Passito wine jelly. A classic Tuscan appetizer with a decisive flavor and creamy texture.

Raw ocean trout tartare with capers, red onions, and mango mayonnaise. Fresh and delicate, served with balsamic soy gel.

Raw Mediterranean bluefin tuna carpaccio, seasoned with Tuscan herbs and yogurt. A light dish that highlights the quality of the fish.

Pan-seared Hokkaido scallops, served with Jerusalem artichoke purée and lemon sauce. The sweetness of the scallops is balanced by the acidity of the lemon.

Pan-seared foie gras, accompanied by pear and passion fruit, served with warm brioche bread. A rich and luxurious dish, sweet and savory.

Pan-seared Hokkaido scallops and foie gras, with black truffle and Port sauce. An opulent combination of premium ingredients.

Mixed carpaccio of Hokkaido scallops, Sicilian red prawns, and langoustines. Very fresh raw seafood, served naturally.

Crispy fried calamari served with black ink mayonnaise. A classic and flavorful snack, perfect for sharing.

Thinly sliced roasted veal loin, covered with tuna sauce espuma and pickled vegetables. A traditional Piedmontese cold dish.

Fresh buffalo mozzarella with a soft center, served with organic cherry tomatoes and basil purée. Fresh, creamy, and aromatic.

Very thin slices of raw beef seasoned with extra virgin olive oil, lemon, and Parmigiano shavings. Served with liquid salad for freshness.

Homemade ravioli stuffed with foie gras and ricotta, tossed with truffle emulsion and strawberry sauce. A rich and sophisticated first course.

Spaghetti sautéed with garlic, chili, pork belly, and tiger prawns. Garnished with a slice of blood pudding ham. Strong and decisive flavors.

Homemade potato gnocchi with beetroot and Gorgonzola cheese. A colorful dish with a sweet and pungent flavor.

Rigatoni tossed with Tuscan sausage, porcini mushrooms, and San Miniato truffle paste. A rich Tuscan first course full of flavor.

Tagliolini served with half a Canadian lobster and cherry tomatoes in tomato sauce. A classic luxurious seafood pasta dish.

Spaghetti with fresh clams in white wine sauce, enriched with grated bottarga. Intense sea flavor with a salty note.

Fusilloni tossed with a simple tomato sauce, served with fresh burrata and basil. A classic dish that highlights simple, quality ingredients.

Seafood spaghetti with squid, prawns, baby octopus, and clams in a white wine and cherry tomato sauce. A rich seafood pasta dish.

Ring-shaped Calamarata pasta with monkfish, zucchini, cherry tomatoes, and fresh chili. Flavorful and slightly spicy.

Homemade pappardelle served with a traditional Tuscan wild boar ragù. A robust and meaty dish, typical of Tuscan cuisine.

Homemade pici, a thick spaghetti-like pasta, with Pluma pork ragù and Parmigiano foam. Rich and comforting.

Homemade lasagna layered with roasted beef, béchamel, and Parmigiano Reggiano, topped with porcini mushrooms. A refined version of the classic lasagna.

Homemade ravioli stuffed with braised lamb, tossed with lamb jus and butter. Intense meat flavor and silky texture.

Slow-cooked Carnaroli rice finished with Taleggio cheese, truffle emulsion, and fresh black truffle. Creamy, aromatic, and decadent.

Carnaroli rice cooked in crustacean broth, served with raw langoustines and Sicilian red prawns. A high-quality seafood risotto.

A fixed lunch menu that allows you to choose between 3 or 4 courses. Includes a selection of appetizers, first courses, main courses, and desserts. Great for tasting different dishes.