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APERITIF WITH FRANCIACORTA • 10

Starters

Purple aubergine, burrata, tomato, basil, olives

• 22

Soft boiled egg, braised wild mushrooms, sweet garlic, parsley purée and Bagoss fondue

• 23

Salmon trout, avocado, buttermilk, chervil

• 23

Rosé cooked veal, ancient tuna sauce, sweet and sour vegetables

• 24

Terrine of duck foie gras, pomegranate, cocoa, sorrel

• 28

First courses

Lightly spicy Paccheri tossed with Baby octopus ragout, green pea purea and Apulian burrata

• 28

Ricotta gnocchi, seafood, agretti, almond

• 28

Rome-Mazara : cacio e pepe risotto, Sicilian red prawns crudités and lemon

• 28

Cockerel plinth, pepper sauce, green beans, spring onion

• 26

Open lasagnetta, sheep, mushrooms, Bagoss, Pacasassi del Conero

• 26

Second courses

Red Mullet “sandwich” , escarole, taggiasca olives, anchovies and smoked mozzarella

• 27

Meagre fillet , parsnip puree and salmon roe dressing

• 28

Stuffed rabbit, potato polenta, rosemary

• 27

Flap steak  beef, grapes, roots

• 28

Roasted venison loin, celeriac puree and ancient grape sauce

• 29

Desserts

Rose cake with zabaglione cream

• 12

Tiramisù "Cappuccini"

• 12

Lemon tart, soft burnt meringue, thyme ice cream and candied ginger

• 12

Strawberries, basil, lime

• 12

Dark chocolate, mango, goat yogurt ice cream and lavender

• 12

Peach tarte tatin, Timut pepper ice cream

• 12

Selection of cheeses with jam and honey, 5 pieces

• 15

So It's Always Sunday

Welcome

Pink-cooked veal, ancient tuna sauce, sweet and sour vegetables

Open lasagna, sheep meat, mushrooms, Bagoss cheese, Pacasassi del Conero

Stuffed rabbit, potato polenta, rosemary

Before dessert

Rose cake with zabaglione cream

87€ per person

Recommended menu for the entire table