Artichoke, acidulated milk, cocoa rice, coriander

Soft egg, sautéed chicory, truffle sauce, salted hazelnuts

Marinated char, pomegranate, endive glazed with orange

Marinated salmon trout, bertroot, goat's cheese, ripened banana • 23

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

Terrine of duck foie-gras, mustarded pears, dehydrated olive

Calf's tongue, grapes, curly kale • 24

Cockerel plin, Timut pepper sauce, asparagus

Spaghettone Felicetti "IL CAPPELLI" red prawns, ginger butter, burnt spring onion

Pasta, garden, sea (sea urchins, langoustines) • 28

White turnip ravioli, clams, red seaweed broth, tonka bean • 28

San Massimo reserve rice creamed with black garlic and thyme, skewered lake fish, black lime

Cockerel plin, Timut pepper sauce, asparagus

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

Seabed amberjack, Jerusalem artichoke, peas, sea lettuce.

Squid, coconut, coriander, chilli pepper and squid ink

Venison sirloin, wild spring herbs, bay leaves

Stuffed rabbit, potato polenta, rosemary

Iberian pork cheek, avocado, grape sauce

Rose cake with zabaglione cream • 12

Tiramisù "Cappuccini" • 12

Lemon tart, soft burnt meringue, thyme ice cream and candied ginger • 12

Raspberry vinegar cream, 72% chocolate sorbet, olive powder, puffed chocolate • 12

Ripe pumpkin, rhubarb, almond, caramelized popcorn • 10

Gianduia, mandarin, black truffle • 10

"black forest", burnt milk ice cream