Rombo, casciotta d’Urbino, scarola e tartufo nero estivo
Turbot, casciotta d’Urbino cheese, escarole and black summer truffle

Polpo alla brace, pennolo giallo pesca di Montelabbate e menta
Grilled octopus, yellow tomato, peach and mint

Tartare di tonno, zebrina viola pinoli e basilico
Tuna tartare, aubergine, pine nuts and

Sgombro, alici, Pedaso in agrodolce, mela cotogna e quinoa croccante
Mackerel, anchovies, sweet and sour red onion, quince and crunchy

Seppia, calamari, gamberi, ortica, nero di seppia e olio al sedano
Cuttlefish, squid, shrimp nettle,cuttlefish ink celery-flavored oil

Tagliolini alle alghe, aop, purasse e gambero rosa dell’adriatico
Seaweed tagliolini, aop, clams and pink adriatic shrimp

Vialone Nano pesci bianchi e crostacei
Vialone Nano rice white fish and shellfish

Branzino alla brace, misticanza e verdure fermentate
Grilled sea bass, mixed salad and fermented vegetables

Frittura di gamberi, calamari, piccoli pesci e verdure con emulsione di wasabi
Mixed deep fried fish and seafood, accompained by wasabi mayonnaise

Rombo, casciotta d’urbino, Cappotta Mantovana e tartufo nero estivo
Turbot, casciotta d’Urbino cheese, chicory and black summer truffle

Rana pescatrice in foglia d’alga cotta alla brace, finocchi in consistenza e lardo di Colonnata
Grilled monkfish in seaweed leaf, thick fennel and Colonnata lard

Carpaccio di muggine, bianca di Margherita, corno di Grottammare e olio al levistico
Carpaccio of mullet, onion, peppers and lovage oil

Sgombro, alici, Pedaso in agrodolce, mela cotogna e quinoa croccante
Mackerel, anchovies, sweet and sour red onion, quince and crunchy quinoa

Baccalà Gaspè San Giovanni, friggitello e shiso
Gaspè San Giovanni salted dried cod, sous-vide cooked in olive oil, “friggitello” (sweet green pepper) and shiso

Gazpacho verde, caviale, scampi
Green gazpacho, caviar and norvegian lobster

Ravioli al nero di seppia ripieno di scorfano su brodetto
Cuttlefish ink ravioli, stuffed with red scorpionfish on brodetto – special sauce made from the typical Fano fish soup

Ombrina cotta a bassa temperatura, sue estratto di mare, accompagnata da vegetali
Umbrina sous vide cooking, on sea extract, accompanied by vegetables