Purple aubergine, burrata, tomato, basil, olives

Soft egg, truffle, sweet potato, garden herbs

Salmon trout, avocado, buttermilk, chervil

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, pomegranate, cocoa, sorrel

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

Ricotta gnocchi, seafood, agretti, almond

San Massimo reserve rice creamed with savory, chanterelles, scallops

Cockerel plinth, pepper sauce, green beans, spring onion

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

Cod, goat's milk and lemongrass, wild broccoli, bay leaves

Squid, coconut, coriander, chilli pepper and squid ink

Venison sirloin, cherries, red Curtefranca reduction

Stuffed rabbit, potato polenta, rosemary

Flap steak  beef, grapes, roots

Rose cake with zabaglione cream • 12

Tiramisù "Cappuccini" • 12

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

Strawberries, basil, lime

Dark chocolate, mango, goat yogurt ice cream and lavender

Peach tarte tatin, Timut pepper ice cream