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)
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)
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)
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 minutes of preparation)
20