The Menu - Ginevra, The Restaurant in the Port of Ancona
+39 071 9715100 [email protected]

Our menu a 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

Italian Style Crudité Platter (Selection of Shellfish and Adriatic Fish)

CUTTLEFISH, THYME AND BLUEBERRY

Roasted cuttlefish from the Adriatic with thyme, Ghettarello’s blueberry mustard and mixed salad

SEABED GOLD

Mix of Shellfishes in court-bouillon with pumpkin and coriander

THE ROE DEER IN THE WOODS

Roe Deer loin in “Ceviche”, red onion and undergrowth mushrooms hummus

GREENGROCING A FLAN

Pea and ginger flan with stracciatella cheese mousse

CHICKLING VETCH AND MULLET

Serra de’ Conti chickling vetch (Slow Food Presidium) soup with roasted mullet fillet and marjoram

First Courses

SPAGHETTI WITH LOBSTER

Spaghetti with lobster, black carrot pearls and crispy leek

CHAMPAGNE AND BLUE PRAWN RISOTTO

Creamy Andreone Carnaroli rice with Sicilian clementines, champagne and blue prawn marinated in ginger

LO SPINOSINO

Spinosini pasta with razor clams, curly parsley, chili pepper and sea fennel

TAGLIATELLA IN LITTLE BLACK DRESS

Charcoal Tagliolini pasta with king prawns, bisque and peas oil

THE WILD BOAR AND ITS TORTELLO

Orange-flavoured tortelloni pasta stuffed with wild boar from Conero, with Parmesan cream and Jerusalem Artichoke

CABBAGE RAINBOW

Colored cauliflowers velouté with green pepper and Rosso Conero vinaigrette and crispy parsley sponge

THE PASTA IN CRUMBLE

Paccheri with green broccoli cream, hazelnut pecorino crumble and red beetroot oil.

Main Courses

DON’T CALL ME COD

Sous vide soft-boiled Iceland cod fillet with smoked potato mousse and Angellozzi black truffle

LET’S STEW! BUT THERE’S NO TOMATO LEFT!

Fish stew with dory, langoustine, sea bream, king prawn and turbot cooked in different manners and wild herbs

MONKFISH IN POTACCHIO SAUCE

Monkfish braised in tomatoes and rosemary with celeriac and shallots in red wine

THE COTOLETTA DI MARE

Yellow fin tuna cutlet with sautéed field grass, vegetable tartare and mayo.

THE PIGEON

Roasted pigeon breast with turmeric, Sichuan pepper and Cantiano sour cherry with its leg in casserole and its wing in the “tender olive from Ascoli Piceno”

A WHOLE OTHER CHICKEN

Organic “Val di Chienti” chicken roasted with pine nuts, basil, green beans and yellow pumpkin

THE SIRLOIN AND THE SOMMELIER

Marchigiana beef Sirloin steak roasted with Rosso Conero red wine, organic vegetables and blue-violet potato

MILLE…FEUILLES

Vegetable Lasagna with a crunchy wafer and a slightly smoked aubergine cream

THE GREENGROCER’S CARILLON

Selection of steamed seasonal vegetables

Desserts

LEMON TART

Marmellata di limone  e menta, crema al limone, meringa all’italiana

YOGURT, LAMPONE E LEMONGRASS

Spugna allo yogurt, biscotto allo yogurt, bolla di lampone e namelaka al lemongrass, sorbetto al lampone

CIOCCOLATO, CAFFE E CARAMELLO

Caprese al cioccolato, caramello mou al caffè, namelaka caffè e dulcey, gelato al caffè

THE MATCHA

Gelato al pistacchio, sassi al matcha, cremoso al cioccolato, plumcake al pistacchio

PANNA COTTA AL THE E MELA VERDE

Mousse di panna cotta, gelato al fiordilatte,  piccoli frutti rossi

IL GELATO ARTIGIANALE

Una selezione di gelato artigianale del nostro chef

SORBETTI

I nostri sorbetti artigianali al cucchiaio