5 Course Menu
8 Course Menu
10 Course Menu
Our Course
5 Course Menu
8 Course Menu
10 Course Menu
Our Course

Qui ed ora

A synthesis of our cuisine
A 5 Course Menu

90

3 Glass Wine Pairing curated by our Sommelier

35

Coperto

5

Coffee and Petit Four

5

The Menu will be for the entire Party

Inconfondibile

I would recognize you with my eyes closed

Sea

Razor Clam, Scallop, Caviar, Erbs and autumnal cevice Basil sauce

Oyster in Caviar Broth

Cabbage in "Red"

Cabbage, Juniper and Smoked Eel Sauce

Chitarra

Jerusalem Artichoke Kombucha, Green Pepper, Porcino Oil and Yeast Kefir

Adriatic Rice

Oliva tenera Ascolana, Amberjack and Fennel

Guinea Fowl

Stuffed Morels, white Lemon and black Truffle (In two services)

Guinea Fowl Legs

Contemporary Rossini – Style

Coccobello al mare

8 Course Menu of our iconic Dishes

120

5 Glass wine pairing curated by our Sommelier

55

Coperto

5

Coffee and Petit Four

5

The Menu will be for the entire Party

Labor Limae Vol.1

Concentration of Ideas
Triptych of Caviar

Olive

Bitter Olive, Oxidized Lemon, Razor Clams and Caviar

Oyster in Caviar Broth

Snails with a Caviar Bourguignonne

Chitarra

Jerusalem Artichoke Kombucha, Green Pepper, Porcino Oil and Yeast Kefir

Iodized Rice

Fermented Peach, Purple Sea Urchin and Orange Paste

Bone Marrow with a Beetroot Civet

Pigeon

Floreal Kimchi and Bergamot

Morel

Filled with Giblets and frosted with a Tarragon sauce

Mandarino

Candied Mandarin, Ginger, olive Oil, Pumpkin ice cream and Almond granita

Royale

Hazelnuts, Coffee and Truffle
A 10 Course Menu from our Research and Experimentation

150

6 Glass wine pairing curated by our Sommelier

85

Coperto

5

Coffee and Petit Four

5

The Menu will be for the entire Party

Antipasti

À la carte

Sea

Razor Clam, Scallop, Caviar, Erbs and autumnal cevice Basil sauce

Cabbage in "Red"

Bitter Almond, Cabbage, Juniper and Smoked Eel Sauce

Grilled Onion

Sour Cherry Jam, Bread with Coffee Powder and Liver “Cacio e Pepe”

Snails through the Hills of "Le Marche"

Civet Sauce, Hazelnuts, Aromatic Salad and Black Truffle
30

Primi

À la carte

Chitarra

Jerusalem Artichoke Kombucha, Green Pepper, Porcino Oil and Yeast Kefir

Adriatic Rice

Oliva tenera Ascolana, Amberjack and Fennel

Calamarata

Fermented peach, Sea Urchin, Chili pepper extract and Orange paste

Tagliatella al Ragù

30

Secondi

À la carte

Grouper

Shellfish Miso and Endive filled with Marine Creams

Guinea Fowl

Stuffed Morels, white Lemon and black Truffle
Guinea fowl legs in a contemporary Rossini – Style (In two services)

Venison on the Grill

Blackcurrant and toasted Lime, Pumpkin, Chocolate and Coffee sauce
Venison Pie with Radicchio and Bitter (In two services)
40

Lobster

Caviar sauce, Tuber salad and aromatich Erbs
Tartlet, Claws poché, Yuzu and Caviar (In two services)
80

Dolci

À la carte

Coccobello al Mare

Mandarino

Candied Mandarin, Ginger, olive Oil, Pumpkin ice cream and Almond granita

Chestnut

Ice cream of roasted chestnuts, Truffle, Milk foam with white Pepper and Chocolate flakes

Zuppa Inglese Rice

Alchermes, Ice Cream and Cacao
(20 minutes of preparation)
20