Our menu à la carte
All the meat and fish specialties of the Ginevra Restaurant
Our menu a la carte
All the meat and fish specialties of the Ginevra Restaurant
Starters
SHELLOVE
Crudité Platter with Pink Prawn, Shrimp, Langoustine, Oyster, Yellowfin Tuna Carpaccio, Turmeric favoured Sea Bream Tartare
FROM PINK TO PURPLE
Roasted Adriatic Shrimp Tails with Thyme, Purple Carrot Slices and local Raspberry Chutney
THE CUTTLEFISH PLAYS WITH THE SYBIL
Cuttlefish, Clementine flavoured Oil, Creamy Fennel Sauce with Saffron from the Sibillini Mountains, Wasabi flavoured Soy Gelatine, Peanuts Crumble
THE SULTAN’S COURT
Demi-cuit Veal Loin, Cabbage in Rosso Conero Vinegar, Dehydrated Raisins and toasted Pecan Nuts
HER MAJESTY THE TARTARE
Beef Tartare, Crunchy Bread Flakes, Honey Mustard, Poached Egg and Burrata Cream Chees
CELERY DREAMS OF VIENNA
Verona Celery Cutlet and its Spinach Breadcrumbs, Potato Chips, Salad and Hazelnut Milk Mayonnaise
First Courses
PACCHERI ARE ITALIAN
Pietro Massi’s Paccheri with Squill Fish, Turnip Greens, Tropea Red Onion and Caper
THE OCTOPUS GOES TO CHINA
“Dim Sum” style Dumplings with Octopus and Potato, local Clams, Saffron flavoured Fennels and Curley Parsley Sauce
SCALLOP IN THE POTAGERIE
Topinambur and Spinach creamy soup, Mini Scallops au Gratin with Vegetable Carbon and crunchy Leek
CONTEMPORARY BOTTICELLI
Flipped Venus Rice, Lemon flavoured Mazara Red Prawn, Ginger and Shellfish Consomme
CONERO IN WINTER
Chestnut Flour Pappardelle with Smoked Kuching Pepper, Conero Wild Boar, Juniper Berries and Red Berries Jelly
AT THE TOP
Coccum Spelt, Tomato Water, Pumpkin Cream and Vegetable Mirepoix
FAMILY
Tortelli filled with Goose and Carpegna Ham in bouillon
Main Courses
FISHING HOOK
Baked Fish of the Day, Green Lime, Pendolino Tomato, Savoy Cabbage, Potato with Rosemary
IL SOMMELIER ASSAGGIA GLI SCAMPI
Citurs flavoured Langoustine Tails au gratin, Serra de’ Conti Bean Hummus Quenelle and Red Wine Sauce
NUDE LOOK
Local Sea Bream and Shrimps in Bamboo Steamer, Vegetables and Tartar Sauce
MELTING MEAT
Suckling Pork baked at low temperature with Hints of Cumin and Crispy Skin, stir-fried Spinach, Chestnut and Red Beet Ketchup
STARS AND STRIPES
USA Black Angus steak, Yellow Carrots and Orange Cream, stir-fried Endive, Olives and Norcia Cured Ham
GLOCAL
Grilled Cassava, Cervia Salt, Castelluccio Lentils, Savoy Cabbage, Pear and Sichuan Pepper Chutney
Desserts
VEGAN TART
Pastry Ring, Soy Mousse and Red Berries Sorbet
BABÀ-BABÀ
Citrus flavoured Baba, Chiboust Cream caramelized with Cardamon and Clementine Sorbet
SICILY
Deconstructed Cannolo with Dulcey Namelaka, Williams Pear Sorbet flavoured with Varnelli Anis Liquor
TRIBUTE TO ROBUCHON
Tart Robuchon with Guayaquil 65% Chocolate, Strawberry Coulis and Goat Fiordilatte Ice Cream
CREAMY ICE
Homemade Ice Cream Mix (Custard, Hazelnut, Goat Fiordilatte)
FRUITY
Selection of Fruit Sorbet (Clementine, Red Berries, Lemon)