Kitchen
Starters
OYSTERS "LES JARDINS DE TATIHOU" | 4 (each) Norman oyster, concave. |
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RAW FISH SELECTION | 19 Sea bass tartare, cucumber reduction and toasted seeds |
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RAW FISH XXL | 26 Sea bass tartare, cucumber reduction and toasted seeds |
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CUTTLEFISH AND PINK SHRIMP | 14Cuttlefish and pink shrimp salad, candied cedar, carrot cream with ginger and smoked provolone sauce |
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OCTOPUS | 15Octopus and green bean salad, potato mousse with rosemary and pepper cream |
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ANCHOVIES | 13Fried barbed anchovies served with yogurt and mustard mayonnaise |
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CALAMARY | 13Grilled squid in aromatic herb bread crust and mango mayonnaise |
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ANGUS CARPACCIO | 13Angus beef carpaccio, berries, ricotta flakes and balsamic vinegar reduction |
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RICOTTA BALLS | 12Ricotta balls in pistachio crust, carrot cream with ginger, celeriac and currant |
Pasta
FISH RAVIOLI | 18Ravioli stuffed with sea bass, cruditè of prawns, crustacean bisque with radicchio and chopped pistachios |
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CARBO MARE | 15Pasta "Calamarata" with local seafood in carbonara style |
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PASSATELLI & CLAMS | 15Traditional long pasta made with flour, eggs, breadcrumbs and parmesan cheese with local clams, artichokes and lemon scent |
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PADELLATA DEL CONERO | 34 Sharing dish! |
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FISH TAGLIATELLE | 14Tagliatelle with white gravy of fish, seafood and shellfish |
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GNOCCHI | 14Potato and pumpkin gnocchi, porcini mushrooms, Montasio cheese fondue and scent of black summer truffle |
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TAGLIATELLE AL RAGU’ | 11Tagliatelle with meat sauce selected by our chef |
Main Course
BLUEFIN TUNA | 21Sliced red tuna in pistachio crust, cucumber salad, pepper and raspberry sauce |
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GRILLED OCTOPUS | 22Octopus cooked at low temperature and then grilled on Jerusalem artichoke and broad bean pate, confit cherry tomatoes and sour shallots |
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SEA BASS | 19Sea bass fillet in panko crust and black olives, mixed pickled vegetable and mayonnaise with turmeric |
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GRILLED FISH | 26With monkfish, sole, sea bass fillet, shrimp and squid and shrimp skewer. Strictly breaded as per tradition! |
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FISH FRY MIX | 20 Fried squid and with local little fish. |
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FRITTURA DI CALAMARI | 18 Fried only squid or squid and shrimp. |
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ENTRECÔTE | 20Irish beef steak with cherry tomatoes, rocket and 30 months aged Parmesan |
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Delicacy
FRIED MOZZARELLA | 6Bites of mozzarella breaded and fried! (8pcs) |
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SAGE LEAVES | 6Crunchy tempura fried sage leaves |
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STUFFED OLIVES | 6Tasty breaded and fried stuffed olives with meat! A typical dish of the Marche tradition (8pcs.) |
Side dishes
FRENCH FRIES | 5 |
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TOMATO SALAD | 4Tomatoes, fresh spring onion, oregano and extra virgin olive oil |
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GREEN OR MIX SALAD | 4 |
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SAUCE SEASONAL VEGETABLES | 5 |
kids menu
Desserts
desserts are gluten-free
spoon dessert
TIRAMISÚ | 6Homemade tiramisu with mascarpone cream, coffee cream and dark chocolate flakes |
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CIOKO CAKE | 7Belgian chocolate pie served with homemade vanilla ice cream and red fruits |
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PISTACCHIOTTO | 7Barley coffee shortcrust biscuit, sweet pistachio cream, strawberries and crunchy meringue |
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BLANKO | 7Panna cotta made with ricotta, caramelized pineapple flavored with cinnamon, coconut and rum sauce and pink pepper biscuit |
final pampering
TANGERINE SORBET | 4 |
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COFFEE MOUSSE| 4 |
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Brumato Passito di Verdicchio | 5Garofoli | Marche |
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Sultano Passito | 5Conti degli Azzoni | Marche |
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“Tor di Ruta Muffato di Verdicchio | 7Moncaro | Marche |
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Sour Cherries Wine | 5Terracruda | Marche |