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
95
3 Glass Wine Pairing selected by our Sommelier
40
Coperto and Petit Four
10
The Menu will be for the entire Party
Inconfondibile
I would recognize you with my eyes closed
Amberjack
Mediterran sauce, lemon triptych, eldelflower dashi and basil
Oyster in Caviar Sauce
Lemongrass and Paccasassi
Cabbage in "Red"
Cabbage, juniper and smoked eel sauce
Chitarra
Fermented melon broth, melon kefir, fig leaves, hops and sea urchin
Adriatic Rice
“Tenera ascolana” olive, seabass and wild fennel
Guinea Fowl
Concentration of guinea fowl, seasonal vegetables and white lemon
(In two services)
(In two services)
Guinea Fowl Legs
Contemporary Rossini – style
Coccobello al mare
8 Course Menu of our iconic Dishes
130
5 Glass wine pairing curated by our Sommelier
60
Coperto and Petit Four
10
The Menu will be for the entire Party
Labor Limae Vol.4
Compression and Depth of Flavor
Iodized Rocket
Anchovies, albedo and beeswax-aged bottarga
Fermentated Walnut Water and Horseradish
Hop, iced oyster, ash-baked Tenera olive and artemisia
Alcoholic Amberjack
Rufus, bergamot paste, black garlic miso and vanilla caviar
Pasta with Clams
Without pasta – Without clams
Calamarata
Juniper intensity, armelline and acetified raspberry
Glazed Duck
Anise, tarragon and oven-roasted olives
Dry-Aged Duck
Duck fat and licorice, bread soaked in sour cherry juice and beetroot granita
Lacquered Chickpeas in Dandelion Broth
Oxidized sage, grilled leek caramel and peat-smoked truffle
Toasted Yeast Ice Cream
Pepper oil, 25 years-aged balsamic vinegar,
cognac and black truffle
Rice in Pure Kumquat Essence
Sea urchin and burnt chocolate
A 10 Course Menu from our Research and Experimentation
160
6 Glass wine pairing curated by our Sommelier
80
Coperto and Petit Four
10
The Menu will be for the entire Party
Starter
À la carte
Amberjack
Mediterranean sauce, lemon tryptich, elderflower dashi, basil and caviar
Cabbage in "Red"
Bitter almond, cabbage, juniper and smoked eel sauce
Snails through the Hills of "Le Marche"
Civet sauce, hazelnuts, aromatic salad and black truffle
30
Pasta
À la carte
Rice
Carrots, bran pepper, roasted black olives and grey mullet roe
Calamarata
Rosemary, sichuan pepper, anchovy sauce and dehydrated herbs
Tagliatella al Ragù
35
Main
À la carte
Grouper
Bernese with brown butter, sea herb sauce and stuffed courgette
Tartlet, grouper cheek, truffle and chartreuse
(In two services)
Tartlet, grouper cheek, truffle and chartreuse
(In two services)
Guinea Fowl
Concentration of guinea fowl, seasonal vegetables and white lemon
Guinea fowl legs in a contemporary Rossini – style
(In two services)
Venison on the Grill
Cherry and Brandy sauce, rose
Venison pie with radicchio and bitter
(In two services)
60
Dolci
À la carte
Coccobello al Mare
Our signature dessert
Strawberry
Chocolate ganache, sponge cake in Alchermes liqueur, strawberry and lemongrass ice cream, strawberry ginger sauce, cold strawberry and oregano consomme.
Tiramisù Rice
Royal sauce, coffee and gianduja ice cream, coffee caramel and black truffle
(20 minutes of preparation)
(20 minutes of preparation)
25
It is possible to consult the list of allergens by requesting it from the dining room staff.
We inform our kind customers that in the absence of fresh products, frozen products will be used