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 cevice basil sauce

Oyster in Caviar Sauce

Lemongrass and bergamot

Cabbage in "Red"

Cabbage, juniper and smoked eel sauce

Chitarra

Wild rocket, lime, fermented elderberry and bottarga

Adriatic Rice

Oliva tenera ascolana, amberjack and fennel

Guinea Fowl

Concentration of guinea fowl, spring vegetables and white lemon (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.2

Concentration of Ideas

Oyster and Caviar

Beetroot and radish

The elegance of Sweetbreads

Avocado, erbs and bone marrow sauce

Raw Foie Gras

Yeast and olive juice

Calamarata

Fermented peach, sea urchin essence of chili and orange paste

Rice

Carot, bran pepper and bottarga

Pigeon Confit

Toasted jerusalem artichoke and anchory sauce

Undergrowth Morels

Field with giblet, frosted with porcini mushrooms roots and truffle

Spinach

Bay leaf, bergamot and gentian

Strawberry

Candied strawberry soup, ginger, olive oil, strawberry ice cream and almond granita

Cocoa Pasta and Quince

Royale, hazelnut, armagnac 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 cevice basil sauce

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

Primi

À la carte

Adriatic Rice

Oliva tenera ascolana, amberjack and fennel

Calamarata

Fermented peach, sea urchin, chili pepper extract and orange paste

Tagliatella al Ragù

35

Secondi

À la carte

Grouper

Bernese with hazelnut butter, sea herb sauce and stuffed courgette
Tartlet, grouper cheek, truffle and chartreuse (In two services)

Guinea Fowl

Concentration of guinea fowl, spring vegetables and white lemon
Guinea fowl legs in a contemporary Rossini – style (In two services)

Venison on the Grill

Cherry and brandy sauce, red turnip and bran pepper oil
Venison pie with radicchio and bitter (In two services)
50

Dolci

À la carte

Coccobello al Mare

Strawberry

Strawberry and lemongrass ice cream, burnt strawberries, basil caper caramel and red fruit foam

Zuppa Inglese Rice

Alchermes, ice cream and cacao
(20 minutes of preparation)
20
It is possible to consult the list of allergens by requesting it from the dining room staff. We also inform our kind customers that in the absence of the fresh product the frozen one will be used.