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
