Our 15th century brick vaulted interior provides an atmospheric backdrop to the elegant charm of our restaurant. Â 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 restaurant tables are set out in the courtyard with its incredible views rolling across the Le Marche countryside to the Adriatic coast. Â 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.
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Our Restaurant A La Carte Menu
A N T I P A S T IÂ
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Cozze alla mediterranea: cozze con vino bianco, cipolle, aglio, panna e prezzemolo
Moules mariniere: mussels cooked with white wine, onion, garlic, cream and parsley
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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)
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Insalata di barbabietola rossa, formaggio di capra, pinoli e valeriana
Beetroot, goat’s cheese, pine nuts and lambs lettuce salad
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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
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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
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P R I M I Â Â P I A T T IÂ
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Ravioli ai tartufo in aglio e olio
Truffle ravioli with a garlic oil sauce
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Linguine al pesto di peperoni arrostiti
Linguine with roasted red pepper pesto
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Stracci con cinghiale brasato al ginepro e vino rosso
‘Stracci’ with wild boar braised with juniper and red wine
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Risotto al mare
Seafood risotto
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S E C O N D IÂ Â P I A T T I
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P E S C E Â ~ Â F I S H
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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
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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
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C A R N EÂ ~Â M E A T
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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
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Costine marinate in salsa Bourbon e barbecue servite con fagioli all’Italiana e patate fritte
Rack of short ribs marinated in a Bourbon BBQ sauce served with Italian style baked beans
 and chips
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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
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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
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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
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I N S A L A T EÂ ~Â S A L A D S
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Insalata di gorgonzola, rucola, pera, noce e pomodori essiccati
Gorgonzola, rocket, pear, walnut and sun-dried tomato salad
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Insalata Caprese: pomodoro, mozzarella di bufala e basilico
Caprese Salad: tomato, buffalo mozzarella and basil
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Insalata di barbabietola rossa, formaggio di capra, pinoli e valeriana
Beetroot, goat’s cheese, pine nuts and lambs lettuce salad
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C O N T O R N IÂ ~Â S I D EÂ Â D I S H E S
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Verdure di stagione saltate
Sauté seasonal vegetables
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Cavolo con pancetta, noci e panna
Creamed savoy cabbage with pancetta and walnuts
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Patate saltate
Sauté Potatoes
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Patate fritte
Chips
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D O L C EÂ Â ~ Â D E S S E R T
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Coperto: €2 a persona / Cover charge: €2 per person