Restaurant

 

Our 15th century brick vaulted restaurant provides an atmospheric backdrop to the elegant charm of our restaurant.  An ancient ice chamber and lower water cisterns add further intrigue which can also be viewed from inside the restaurant.

For those hot and balmy summer nights tables are set out on the courtyard with its incredible views rolling across the Le Marche countryside to the Adriatic coast.  Watch the sun set and the landscape transform into a canvas of bright stars and the gently lit hilltop towns.

Hidden deep underground at the back of the restaurant, stairs lead further underground to our wine cellar, brimming with delicious wines from the area waiting for you to try.

Italian favourites as well as a few more internationally styled dishes are available from the a la carte menu. Our summer lunch menu provides some lighter options.

 

 

Our A La Carte Menu


A N T I P A S T I 

 

Cervo brasato al Marsala su un letto di lenticchie al curry servito con un rosti di

patate croccante e riduzione al balsamico al lampone

Marsala wine braised venison with prune on a bed of curried lentil dahl served with a

 potato rosti crisp and raspberry balsamic reduction

~

Cozze alla mediterranea: cozze con vino bianco, cipolle, aglio, panna e prezzemolo

Moules mariniere: mussels cooked with white wine, onion, garlic, cream and parsley

~

Antipasto Reale: selezione di salumi e formaggi locali, peperoncini farciti, olive marinate,

tapenade Leone e pomodori essiccati (2 persone)

Royal Antipasto: selection of local salumi and cheese, filled peppers, marinated olives,

Leone’s tapenade and sun-dried tomatoes (for 2 people)

~

Insalata di barbabietola rossa, formaggio di capra, pinoli e valeriana

Beetroot, goat’s cheese, pine nuts and lambs lettuce salad

~

Terrina di coniglio, pancetta di maiale, olive verdi e amaretto avvolta in

prosciutto affumicato servita con marmellata di cipolle rosse e cracker

Smoked prosciutto wrapped terrine of rabbit, pork belly, green olive and amaretto

served with a red onion marmalade and crackers

~

Asparagi e anatra alla lavanda caldo con uovo, rucola e condimento di miele,

senape e balsamico

Warm asparagus and lavender duck with poached egg, rocket leaves and a honey,

 mustard and balsamic dressing

 

 

P R I M I   P I A T T I 

 

Ravioli ai tartufo in aglio e olio

Truffle ravioli with a garlic oil sauce

~

Linguine al pesto di peperoni arrostiti

Linguine with roasted red pepper pesto

~

Stracci con cinghiale brasato al ginepro e vino rosso

‘Stracci’ with wild boar braised with juniper and red wine

~

Risotto al mare

Seafood risotto

 

 

S E C O N D I   P I A T T I

 

P E S C E  ~  F I S H

 

Trancio di salmone alla griglia con asparagi e couscous di pomodori essiccati e olive neri

Grilled salmon with asparagus and a sun-dried tomato and black olive couscous

~

Filetto di branzino arrosto su letto di finocchio marinato al vin rosé con faggioli verdi

Pan-roasted seabass fillet with fennel marinated in rosé wine and green beans

 

C A R N E  ~  M E A T

 

Tagliata di entrecote di manzo alla griglia con funghi Porcini, rucola, pomodorini e tartufo

Grilled entrecote steak served with Porcini mushrooms, rocket, cherry tomatoes and truffle

~

Costine marinate in salsa Bourbon e barbecue servite con fagioli all’Italiana e spicchi di patate

Rack of short ribs marinated in a Bourbon BBQ sauce served with Italian style baked beans

 and potato wedges

~

Stinco di agnello brasato con rosmarino, aglio e pomodoro servito con

puree di carote e fagioli cannellini e una salsa di menta piccante

Lamb shank slow braised with rosemary, garlic and tomato served with a carrot and

cannellini bean puree and a spicy mint relish

~

Petto di anatra alla griglia con cavolo con pancetta, noci e panna servito con

pera caramellato con balsamico

Grilled duck breast with creamed cabbage, pancetta and walnuts served

with balsamic caramelised pear

~

Cervo brasato al Marsala su un letto di lenticchie al curry servito con un rosti di

patate e riduzione al balsamico al lampone

Marsala wine braised venison with prune on a bed of curried lentil dahl served with

a potato rosti and raspberry balsamic reduction

 

I N S A L A T E  ~  S A L A D S

 

Insalata di gorgonzola, rucola, pera, noce e pomodori essiccati

Gorgonzola, rocket, pear, walnut and sun-dried tomato salad

~

Insalata Caprese: pomodoro, mozzarella di bufala e basilico

Caprese Salad: tomato, buffalo mozzarella and basil

~

Insalata di barbabietola rossa, formaggio di capra, pinoli e valeriana

Beetroot, goat’s cheese, pine nuts and lambs lettuce salad

 

C O N T O R N I  S I D E   D I S H E S

 

Verdure di stagione saltate

Sauté seasonal vegetables

~

Cavolo con pancetta, noci e panna

Creamed savoy cabbage with pancetta and walnuts

~

Patate saltate

Sauté Potatoes

~

Patate fritte

Chips

 

D O L C E  ~  D E S S E R T

 

Coperto: €2 a persona / Cover charge:  €2 per person

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