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)

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

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)
40

Lobster

Pumpkin, pink Grapefruit, Caviar sauce and Chartreuse
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)
36