5 Course Menu
8 Course Menu
10 Course Menu
Our Course
5 Course Menu
8 Course Menu
10 Course Menu
Our Course
Il mare adesso
A journey to discover the Adriatic Sea
A 5 Course Menu
85
3 Glass Wine Pairing curated by our Sommelier
35
Coperto
5
Coffee and Petit Four
5
The Menu will be for the entire Party
Unmistakable
I would recognize you with my eyes closed
Sea
Razor Clam, Scallop, Sea Bass, Erbs and Sea Fennel sauce
Cuttlefish Bottoni
Pesto “Montanaro” of Cuttlefish and concentration of Caviar
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, Orange and Fennel
Deer on the Grill
Celeriac, Brown Butter, Ragù of Morels and Cardamom
(In two services)
(In two services)
Torta Selvatica
Radicchio and Bitter
Coccobello al mare
8 Course Menu of our iconic Dishes
110
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
Field with Giblets and frosted with a Tarragon sauce
Mandarin
Royale
Candied Chestnuts, Hazelnuts, Coffee and Truffle
A 10 Course Menu from our Research and Experimentation
140
7 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, Sea Bass, Erbs and Sea Fennel sauce
With Caviar Royal Malossol Amur (10g) 58
With Caviar Royal Malossol Amur (10g) 58
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
28
Primi
À la carte
Chitarra
Jerusalem Artichoke Kombucha , Green Pepper, Porcino Oil and Yeast Kefir
Adriatic Rice
Oliva tenera Ascolana, Amberjack, Orange and Fennel
Cuttlefish Bottoni
Pesto “Montanaro” of Cuttlefish and concentration of Caviar
Tagliatella al Ragù
28
Secondi
À la carte
Ombrine
Shellfish Miso and Endive filled with Marine Creams
Pigeon Confit
Blackcurrant Sauce, toasted Lime, Guinea Fowl stuffed with Pigeon, Marrow Sauce and Horseradish
Deer on the Grill
Celeriac, Brown Butter, Ragù of Morels and Cardamom
Deer Pie with Radicchio and Bitter
(In two services)
Deer Pie with Radicchio and Bitter
(In two services)
40
Lobster
Pumpkin, pink Grapefruit, Caviar sauce and Chartreuse
Contemporary Lobster Roll
(In two services)
Contemporary Lobster Roll
(In two services)
60
Dolci
À la carte
Coccobello al Mare
Mandarin
Candied Mandarin, Ginger Sauce, Olive Oil and Almond Granita
Chocolate
Hazelnut, Modica’s Chocolate Icecream, Cacao Sauce and Calvados
18
Riso all'Alchermes
Angostura and Vanilla
(For 2 persons, 25 minutes of preparation)
(For 2 persons, 25 minutes of preparation)
36