Appetizers
Seafood
| Salmon, home-smoked on olive wood chunks, and sandwich with creamed salted cod |
| Shellfish salad with parsley dressing |
| Grilled octopus with dry aged jowl bacon on potato cream |
| The Chef’s selection of hot and cold seafood appetizers |
Meat
| Golden pecorino cheese from the Sibillini mountains, with Carpegna ham and pineapple carpaccio |
| Local cheese fondue with yolk, croutons, and Montefeltro truffle |
| Marinated veal carpaccio with yogurt sauce, pomegranate and orange fillets |
| Mixed appetizers Federico II style |
Soups
| Velvet soup of the day |
| Chickling vetch from Serra de’ Conti and rosemary soup |
| Saffron scented potato parmentier |
| Fresh vegetables country soup |
| Cappelletti in capon broth |
First courses
Seafood
| Tagliatelline with seafood white ragout |
| Spaghettoni by pasta makers Mancini with Portonovo’s mussels |
| Homemade potato dumplings with scampi and fresh cherry tomatoes |
| Creamy vialone nano risotto with salted cod |
| Black ravioli stuffed with salmon on golden leek and potato cream |
Meat
| Potato dumplings with traditional duck ragout |
| Ravioli stuffed with ricotta cheese and spinach with cherry tomatoes, thyme and pine nuts |
| Pappardelle with local wild boar ragout |
| Tagliatelle and porcini mushrooms |
Main courses
Seafood
| Deep fried catch of the day and crunchy vegetables |
| Baked gilthead bream from the Adriatic see with vegetables |
| Fish soup |
| Adriatic seafood mixed grill |
| Gilthead bream on fennel cream and crispy jowl bacon |
Meat
From the grill:
| • Beef fillet |
| • Tagliata of local Scottona marchigiana |
| • Lamb ribs |
| Local wild boar stew |
| Traditional rabbit “in porchetta”, with fennel herb |
Side dishes
Flambé specialities
| "Mazzancolle" shrimps curry |
| Baltimore style prawns |
| Fillet with speck and almonds |
| Fillet with green pepper |
| Fillet Stroganoff |
| Fillet Woronoff |
| Chicken fillet with mixed berries from the brushwood |
Cheese
| Urbino casciotta cheese |
| Fossa cheese from Montefeltro |
| Fresh local ricotta cheese |
| Sweet gorgonzola blue cheese |
| Tasting of typical cheese from our territory |
Desserts
Flambé desserts
| Crèpes suzette |
| Chocolate crêpes |
| Federico II crêpes |
| Flambé pineapple |
| Bananas with fresh fruit confetti |
I dessert
| Lo Zabaione brinato al porto con ganache calda al cioccolato fondente |
| La Crema di latte al pistacchio con granella di meringa e lamponi |
| La Millefoglie di crema chantilly con salsa alle amarene |
| Il Diamante ai due cioccolati con cialda croccante al caffè |
| La Bavarese alla menta fresca con scaglie di cioccolato |
| Il Tiramisù fatto in casa |
| Il New York cheesecake ai frutti di bosco |
| La Ciambella marchigiana farcita al cioccolato |
Contacts
Opening hours:
open 7 days a week, lunch and dinner, even on Sundays
Opening hours:
12:30 - 14:30
19:45 - 22:30
Address:
Tel. +39 0731 211084
Via Ancona 100 - 60035 Jesi (An)
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Service: €3,50
Via Ancona 100, 60035 Jesi (AN) 
