Lenzi Tuscan Kitchen

Lightly smoked ocean salmon trout served with crisp green apple and creamy avocado mayonnaise. The dish offers a balance of smoky fish, tart fruit, and rich texture. Enjoy as a fresh and zestful starter.

Fresh raw blue fin tuna chopped into a tartare, paired with avocado and yogurt. The texture is soft and melting, with a clean oceanic flavor enhanced by the creamy sides. A classic cold appetizer.

Thinly sliced raw Hokkaido scallops served with a sharp wasabi mayonnaise. The sweet, tender scallops contrast with the pungent wasabi and bursts of balsamic vinegar. Eat chilled.

A beef tartare dish featuring raw chopped beef topped with a rich parmesan custard (sabayon) and fresh black truffle. Savory, creamy, and earthy flavors combine in each bite. A luxurious take on steak tartare.

Thin slices of raw marinated beef served with marinated artichokes and shavings of aged Parmesan cheese. The meat is tender and savory, complemented by the tangy artichokes and salty cheese. A traditional Italian starter.

Large seared scallops paired with rich duck liver (foie gras) and black truffle. The dish is decadent with buttery textures and sweet port wine sauce. Served warm as an indulgent appetizer.

A platter of raw seafood delicacies including scallops, smoked trout, and tuna tartare. Offers a variety of textures and flavors from sweet shellfish to smoky fish. Perfect for sharing to taste different preparations.

Seared duck liver served with sweet pineapple purée and savory caramelized shallots. The rich, fatty liver melts in the mouth, balanced by the fruit's acidity. A classic sweet and savory combination.

Fresh burrata cheese, a soft mozzarella shell with a creamy center, served with a colorful tomato salad. Mild, milky, and refreshing. Best enjoyed by cutting the cheese to let the cream flow over the tomatoes.

Seared scallops served with a creamy beetroot and potato mash and a zesty garlic lemon wine sauce. Sweet, earthy, and tangy flavors come together. Soft texture with a slight sear on the scallops.

Tender squid cooked slowly in a savory tomato sauce with olives, capers, and anchovies. The sauce is salty, tangy, and slightly spicy. Served with polenta to soak up the rich flavors.

Oven-baked eggplant topped with tomato sauce and a rich Parmesan cheese fondue. Soft, melting texture with savory and cheesy notes. A comforting vegetable appetizer.

Stuffed pasta pockets filled with rich foie gras and ricotta, served in a truffle sauce with a hint of strawberry. Decadent and creamy with an aromatic truffle flavor. A sophisticated pasta dish.

Spaghetti tossed with garlic, chili, pork belly, and prawns, finished with a slice of blood pudding ham. A savory and slightly spicy pasta with a mix of surf and turf elements. Rich and flavorful.

Wide, flat pasta ribbons served with a hearty meat sauce made from wild boar. The sauce is rich and gamey, clinging well to the thick noodles. A rustic and satisfying dish.

Spaghetti served with a generous portion of Canadian lobster in a tomato-based sauce. Sweet lobster meat pairs with the acidity of the tomatoes. A premium seafood pasta dish.

Spaghetti with clams in a white wine sauce, topped with shaved cured fish roe (bottarga). Briny and savory with a strong oceanic flavor. A classic Italian seafood pasta.

Short tube pasta served in a simple tomato sauce topped with creamy burrata cheese. The hot pasta melts the cheese, creating a rich sauce. Fresh basil adds an aromatic finish.

Seafood spaghetti featuring squid, prawns, and clams in a light white wine and tomato sauce. Fresh and savory with a variety of seafood textures. A popular coastal Italian dish.

Soft potato dumplings served in a rich Gorgonzola blue cheese sauce with cured ham. Creamy, tangy, and salty flavors combine in this comforting dish. Chewy texture from the gnocchi.

Pasta tubes served with a sauce of Tuscan sausage, porcini mushrooms, and truffle paste. Earthy, savory, and aromatic. A robust meat and mushroom pasta.

Thick, hand-rolled spaghetti-like pasta served with a lamb ragu. The sauce is made from knife-cut lamb meat, offering a chunky texture and distinct lamb flavor. A traditional Tuscan pasta style.

Spaghetti served with prawns and sea urchin (uni) in a cherry tomato sauce. The sea urchin adds a rich, creamy ocean flavor to the sauce. A luxurious seafood pasta.

Creamy Italian rice dish cooked with Taleggio cheese and finished with black truffle. Rich, pungent, and aromatic. The rice retains a slight bite (al dente) amidst the creamy sauce.

Risotto cooked in a rich shellfish broth, topped with raw red shrimp (Carabinero) carpaccio. Intense seafood flavor with the sweetness of the premium shrimp. Creamy texture with fresh herbal notes.