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

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

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

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)