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“In continuous search for the greatest expression of Taste, Simplicity”
Designed by Chef Michele Antonelli
“Winner of the Italian final of the S. Pellegrino young chef academy 2023”
A la Carte Menu
Appetizers
Mediterranean cuttlefish tagliatelle (1,4,12)
EUR 12
Sea bass carpaccio and citrus sauce (4)
EUR 13
Polenta with red seafood sauce (2,4,12,14)
EUR 12
Seared tuna, mixed salad and rice mayonnaise (4,6)
EUR 15
Veal with tuna sauce (3,10)
EUR 14
Marchigiana meat sauce and mushrooms
EUR 15
Poached egg, Castelmagno and black truffle (1,3,7)
EUR 14
First Courses
Paccheri, yellow datterini tomatoes and croaker (1,3,4,9,14)
EUR 15
Shrimp ravioli and clam soup (1,2,3,4,6,9,12,14)
EUR 16
Fennel gnocchi, mantis shrimp and its reduction (1,2,3,4,9,12,14)
EUR 15
Cappelletti in broth (1,3,7)
EUR 15
Tortello del Cavallino, roast sauce and red cow Parmigiano Reggiano fondue
EUR 15
Potato pappardelle, white Marchigiana ragù (1,3,9)
EUR 15
Spaghettone Filotea with three tomatoes (1)
EUR 12
Frascarelli with "fake sauce" according to the Marche tradition and peas (1)
EUR 12
The Convivial Second Courses
Plateau of steamed crustaceans “Catalan style”
EUR 40 per Person
Second courses
Slice of gurnard, Mantua pumpkin and chard (4,6)
EUR 18
Octopus, smoked cream, roasted spring onions (4,7)
EUR 17
Turbot fillet, porcini mushrooms and roasted tubers (4,7)
EUR 18
Meatballs with sauce (1,3,7)
EUR 16
Stewed rabbit
EUR 17
Milanese veal cutlet (1.3)
EUR 20
Beef fillet, Treviso radicchio, polenta foam (7)
EUR 20
Seasonal side dish
EUR 5
Natural mineral water Panna 50 cl.
EUR 1.5
San Pellegrino sparkling mineral water 50 cl.
EUR 1.5
Acqua minerale naturale Panna 75 cl.
EUR 3
Acqua minerale naturale frizzante San Pellegrino 75 cl
EUR 3
Coffee
EUR 2
Sweets
Citrus and meringue tartlet (1,3,7)
EUR 8
Rose cake and eggnog with green anise from Castignano (1,3,7)
EUR 8
The 3 chocolates (1,3,7,8)
EUR 8
Tiramisu (1,3,7)
EUR 8
Tarte Tatin with vanilla ice cream (1,3,7)
EUR 8
The desserts from the cupboard...
EUR 7
Service and Cover Charge €4
“Information regarding the presence of substances or products that cause allergies or intolerances is available by contacting the staff on duty ''
The fish intended to be consumed raw or practically raw has been subjected to preventive reclamation treatment in compliance with the requirements of EC Regulation 853/2004, annex III, section VIII, chapter 3, letter D, point 3."
1. Cereals containing gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybridized strains and derived products, except:
- a) wheat-based glucose syrups, including dextrose (1);
- b) wheat-based maltodextrins (1);
- c) barley-based glucose syrups;
- d) cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin.
2. Shellfish and shellfish-based products.
3. Eggs and egg products.
4. Fish and fish products, except:
- a) fish gelatine used as a support for vitamin or carotenoid preparations;
- b) gelatin or isinglass used as a clarifying agent in beer and wine.
5. Peanuts and peanut products.
6. Soy and soy products, except:
- a) refined soybean oil and fat (*);
- b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate based on soya;
- c) vegetable oils derived from soy-based phytosterols and phytosterol esters;
- d) vegetable stanol ester produced from soy-based vegetable oil sterols.
7. Milk and milk-based products (including lactose), except:
- a) whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin;
- b) lactiol.
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium Occidentale), pecan nuts [Carya illinoinensis (Wangenh.) K. Koch] , Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), macadamia nuts or Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for the manufacture of alcoholic distillates, including ethyl alcohol agricultural origin.
9. Celery and celery-based products.
10. Mustard and mustard-based products.
11. Sesame seeds and sesame seed products.
12. Sulfur dioxide and sulphites in concentrations greater than 10 mg/kg or 10 mg/litre in terms of total SO 2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers’ instructions.
13. Lupines and lupine products.
14. Shellfish and shellfish products. (1) And derived products, to the extent that the transformation they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived.
(*) and derivative products, to the extent that the
transformation they have undergone is not
capable of raising the level of
allergenicity assessed by the authority for
basic product from which they are derived.
Some fresh products of animal origin,
as well as fishery products
administered raw or practically raw.