+39 071 9715100 [email protected]

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

SHELL-LOVE
Crudité Platter with Yellowfin Tuna, Amberjack, Tiger Prawn, Pink Shrimp, Langoustine and Oyster

 

DOUBLE IDENTITY
Cooked twice Squid, Jerusalem Artichoke, Pecans and Sudachi dressing

 

DIVINE BALM
Red Mullet from the Adriatic sea with Camerino toasted bread mousse, Parsley, Pink Grapefruit flavoured Tsatziki,

pea cream and Modena Balsamic Vinegar PGI

RED VELVET
Plum Tomato cold purée, Langoustine flambée, Basil and Taggiasca Olives

CLEOPATRA
Local Guinea Hen, Mais cream and Crunchy Vegetables

GREASE
Beef Tartare from Le Marche Region, Caper, Quail Egg, Stracciatella Cheese Gel and Mustard

CHURCHILL
Tomato bread cannolo, Solfino bean from Serra de’ Conti Hummus, red Beetroot and yellow Tomato mousse

First Courses

HIDE-AND- SEEK
Octopus ragù, Origano and Parsley oil Pietro Massi Pacchero


THE ROOM
Button of homemade Egg Pasta stuffed with Cod creamed with Black Olives and dried Tomato, Cod Mayonnaise,

Red and Yellow Tomato Gel

PALAZZO MADAMA
Spaghetto Latini Senatore Cappelli with Basil Pesto, marinated Pink Shrimps, Citrus and toasted Almonds

STOP FOR A WHILE
Truciolo Marchesi Pasta, Oasi delle Oche Duck stewed in a clay pot and Sage Crispies


PORTONOVO IN GREEN
Homemade Nettle Tagliatelle pasta, Portonovo Wild Mussels (Slow Food Presidium) and wild Fennel


GREETINGS FROM GIARDINO DEI PINI
Luciana Mosconi Orecchiette Pasta, San Marzano Tomato Cream and seasoned Ricotta cheese

Main Courses

TUNA’S SUIT
Seared Yellowfin Tuna with black and withe Sesame Seeds, Citrus, mixed Salad and Ponzu Sauce

LINGOTS
Seared Lobster Tail, slightly smoked yellow and orange carrot sous vide, Peas, Goat Cheese and Shellfish Stock

UNMISSABLE
Amberjack in cooking oil, Patatas Nana mousse, Snow Peas and Angellozzi Black Truffle

IN THE MORNING
Fish of the Day, Yellow Tomato cream, Oregano and Crunchy Spinach

TENDER
Local Beef Sirloin, Parsnip Gravy, seared Mushroom and sweet and sour Pedaso Onion (Slow Food Presidium)


BLUE MOUNTAINS
Lamb from the Sibillini Mountains stew, Truffle flavoured Rib, Zucchini and Mint Mousse, Roasted Potato

CONERO TEA
Terrine with Zucchini, Leek, Avocado, Mount Conero Lavander Infusion and Ghettarello Blackberries

Desserts

THE BIG ROCHER
Hazelnut rocher, Hazelnut praline, Double crunchy milk chocolate coating, Dark chocolate nest

SOLAR SYSTEM
Limoncello flavoured Baba, Citrus Gelee, Orange Sorbet

PI
Peach Mousse, Yogurt and Vanilla Ice-cream, Amaretto flavoured Crunchy Tuille

CHOCOLAT
Tarte with 66% dark chocolate ganache, Praline and Creamy peanut and caramel Namelaka

VEGAN TARTE
Creamy soy and chocolate, Shortcrust pastry ring and Mango sorbet

Our Sorbet Selection

Our Homemade Ice Cream Selection

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