Menu
Violet Spritz
€ 7Fred-Alkemil Violet Liqueur, Brut Sparkling Wine, Duble-Dutch Indian Tonic.
Corte Italia Spritz
€ 7Fred-Alkemil Bergamot Rosolio, Brut Spumante, Duble-Dutch Indian Tonic.
Overseas
€ 7Vermouth di Torino Doc Bianco, Garda fruit, Erba Luigia, Tonic
Lobster Tonic
€ 10Atlantic Lobster Gin, Duble-Dutch Indian Tonic, Dehydrated Lime.
Peach & Rose
€ 10Cup Gin with Peach and Rosehip, lemon juice, Duble-Dutch Tonic with Basil and Pomegranate.
Alta Langa Docg Dosage Zéro
€ 8Glass of Alta Langa Docg Dosaggio Zero, Tenuta Cordero di Montezemolo, Piedmont, Italy.
Champagne Brut Tradition
€ 12Glass of Champagne with traditional cuvée of Pinot Noir, Chardonnay and Pinot Meunier, with Brut dosage, selected from our online wine shop Perlage.store.
We recommend pairing it with a Marino Gin Tonic.
Plateau Royal pairs with an Oyster gin and tonic
€ 37Fish crudités our way, any additions €5 per piece.
Like in a Bistro
€ 21Trilogy of oysters and glass of Champagne.
Purple prawn tartare paired with a marine gin
€ 18Purple prawn from Gallipoli, mirepoix of fruit and basil.
Tuna tartare
€ 15Yellowfin tuna, basil, Frantoio Orlandi EVO oil.
The Trilogy
€ 30Trilogy of Mediterranean pink prawn tartare, red prawn from Mazara del Vallo and purple prawn from Gallipoli.
Prawns & Truffle
€ 21Flambéed prawns, fried egg, Moliterno with truffle, Acqualagna truffle.
Cappasanta Nuggets
€ 18Browned and breaded scallops with pistachio flour, potato cream with mirror cuttlefish ink and Alpine petal flowers.
Cod in Spring
€ 18Cod fillet cooked at low temperature on a mint-scented pea cream, anchovy bread and caramelized red onion julienne
Browned octopus tentacles
€ 18Pan-fried octopus tentacles on a pesto of aromatic herbs, almonds and pine nuts.
Anchovy flan
€ 13Anchovy pie au gratin, stuffed with black olives and stale bread flavored with louija and goat cheese.
Savory brioche and Parma breech
€ 17Savory brioche filled with smoked burrata and julienned caramelized Tropea onion, red turnip and selection of Culatta di Parma.
Linguine "Queen of the Sibillini"
€ 18Linguine “Regina dei Sibillini” prawn tails, chopped pistachios and lime.
Black puff pastry tortelli Dough by hand
€ 18Tortelli with cuttlefish ink pastry, sturgeon heart, Orangerie butter and salmon trout caviar pearls from Lake Garda.
Maccheroncino from Calabria Hand-dough
€ 23Typical Calabrian pasta format with sea urchin, stripped crab, aubergine, orange extract with its own peel, at the end of cooking purple prawn tartare
Potato logs Hand dough
€ 18Potato logs, shelled and pan-fried mussels with a trilogy of cherry tomatoes, basil and pecorino.
Vegetarian Spaghettone "Queen of the Sibillini".
€ 15Spaghettone with braised red radicchio, pecorino di Moliterno aged with truffles and flakes of black truffle from Acqualagna.
Saffron risotto Min.2 try it with gin elektro
€ 18Saffron risotto, julienne of squid and carpaccio of raw scallop marinated in citrus fruits and chilli pepper threads at the end of cooking. We recommend pairing it with a Gin Tonic prepared with Gin Elektro with Saffron.
Risotto with white Lambrusco Min.2
€ 18Risotto with white Lambrusco from Mantua, red onion from Tropea, pecorino from Moliterno and black truffle from Acqualagna.
Gourmet catfish risotto Min.2
€ 18Risotto all'onda with hand-pulped catfish, untreated lemon juice with its peel and at the end of cooking salmon trout caviar.
Purple beetroot risotto Min.2
€ 18Risotto with beetroot extract, toasted almond slices, cheese fondue and poppy seeds.
Baked sea bass millefeuille
€ 25Millefeuille of filleted sea bass, stuffed with potatoes, olives, pecorino and aubergine.
Smoked baked ombina
€ 25Baked croaker fillet with smoked bacon, grilled courgettes and pecorino cheese
Crispy tuna
€ 21Sliced tuna with breadcrumbs, Japanese panko bread croquettes on sweet and sour vegetable caponata.
Conchigliata del Conero
€ 28Tasting of bivalve molluscs deliciously baked au gratin.
Like on the Riviera
€ 31Roasted fish in the Adriatic style with prawn, scampi, filleted sea bass and scallop, all baked in the oven with a light gratin.
Sliced fillet with truffle
€ 23Pan-seared sliced beef fillet with Maldon salt flakes and Acqualagna black truffle at the end of cooking.
Fillet with Marsala
€ 23Pan-seared beef fillet with semi-dry Marsala reduction.
Grilled vegetables
€ 7Potatoes sautéed with rosemary
€ 7
Mixed salad
€ 7
Parsley potatoes
€ 7
The Crème Violette
€ 8Cooked cream with infusion of violet petals and crunchy biscuit.
To enhance the dessert we recommend pairing it with a glass of Fred Jerbis violet liqueur.
Basil panna cotta
€ 8Delicate panna cotta with fresh basil infusion, served with raspberry culis and a crunchy biscuit crumble
A tribute to Mantua
€ 8Sbrisolona from Mantua and homemade zabaglione ice cream, all paired with sour cherry wine.
Gorgonzola semifreddo
€ 8Creamy ice cream made with sweet and seasoned Gorgonzola, creamed with Marsala, honey and chopped hazelnuts, all served with sbrisolona crumble and drops of Lazio ratafià
Petronio wine pralines
€ 15Delicate pralines with dark chocolate shell filled with Vernaccia di Serrapetrona must icing. The pralines are a production of the award-winning Quaquarini chocolate shop in Serrapetrona. The pralines are combined with a choice of Rum, Ratafià or Williams pear distillate with captive pear.
homemade
chocolate truffles cold
€ 10 Selection of banana, Williams pear, candied orange and classic chocolate truffles, all paired with French Williams pear brandy, served cold.
Botran Rum 18 years old
& puffed spelled puffs
€ 15 Guatemalan rum from Casa Botran 18 years old Solera method and selection of Quacquarini chocolaterie from Serrapetrona, choice of spelled puffs dipped in milk or dark chocolate, 50 gram portion.
