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
L’ADRIATICO CRUDO
ricciola, cuttlefish, shrimp, sea bream, pink shrimp and sea bass.
LA TRIGLIA IN ZUPPETTA (di cicerchia)
grass pea from Serra de’ Conti in lavender scent with roasted mullet fillets
LA RICCIOLA ORIENTALE
amberjack tataki, cream of turnip greens, almond, Roccafluvione black truffle, spumante sauce and Verona celery
LA SEPPIOLINA DI PORTONOVO NELL’ORTO
grilled Portonovo cuttlefish, black ragout, fennel sauce and parsley cream
LA SCOTTONA MARCHIGIANA
Scottona tartare, chestnut mayonnaise, golden quail egg and stracciatella cream
LE TRE CONSISTENZE DEL CAVOLFIORE
marinated cauliflower in carpione, cauliflower panna cotta with its infusion
First Courses
OMAGGIO ALL’ARTUSI
soft gnocco, redfish, fish ristretto and parsley oil
I RICCI DI MARE E GLI SPAGHETTI
Carla Latini – Senatore Cappelli spaghetti, mousse of young mountain parmesan, sea urchins and lemon from the garden
GLI SPINOSINI, LE VONGOLE E IL CAVOLO RICCIO
Spinosini di Campofilone, lupine clam sauce and kale pesto
IL TORTELLO CON LO STRACOTTO E I CARCIOFI
Marchigiano beef tortello with Rosso Conero, artichokes and 24-month Parmesan fondue
LA CREMA TENERA
Soup with white bean, Colfiorito red potato, mille punti and crispy lentils.
Main Courses
AL RISVEGLIO
sea bass, savoy cabbage, kale, yellow squash cream and fish stock
GRAN BOLLITO DELL’ADRIATICO
steamed Adriatic fish, seasonal vegetables and matching sauces
L’ACCADEMIA DEL BRODETTO ALL’ANCONITANA
Bone-free fish brodetto according to the ancient recipe of the Accademia del brodetto all’anconitana, with vegetable pinzimonio and bread croutons.
IL VITELLONE BIANCO DELL’APPENNINO
Marchigiano veal fillet with Rosso Conero, potato and chard
IL POLLETTO RUSPANTE IN POTACCHIO
Free-range Oasi delle oche chicken in potacchio, glazed grilled leek with rosemary sauce, chestnuts, drunken salad and fried liver bon bon
IL SOTTOBOSCO
Grilled porcini mushrooms, hazelnut milk, and black truffle from Roccafluvione
Desserts
LA CROSTATINA
Tart with almond cream and Rosa dei Sibillini – Slow Food Presidiium, apple compote , crumble,
milk ice cream and orange blossom ice cream
IL BIGNÉ IN COMPAGNIA
Bignè craquelin with hazelnut cream, granita and pomegranate sorbet
I MARRONI E LE CASTAGNE
Chestnut Marroni mousse, chestnut spaghetti, crispy tuille and clementine sorbet
LA MOUSSE GOLOSA
Persimmon mousse and its sauce, 70% dark chocolate cream, red beetroot pannacotta
and pear sorbet
OUR SORBET SELECTION
OUR HOMEMADE ICE CREAM SELECTION
