Main courses
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Grilled fishes \"Riminese style\" with garden salad...
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Tempura of courgette flowers, courgettes, chickpeas tempeh and celeriac cream
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Sliced “Scottona Romagnola” beef with crunchy spinach, candied garlic and Cervia salt with aromatics herbs
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Sliced red Tuna steak, served with ponzu sauce, pistachios, vegetables ratatouille and wild herbs
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Steamer of fishes: fishes, crustaceans, shellfish and vegetables accompanied by its sauces
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Charcoal octopus tentacle with eggplant Babaganoush, celery chutney, peaches, corn on the cob and peas cress
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Mixed Fried of Calamari, Prawns and Paranza from Adriatic accompanied by a sweet and sour sauce and gomasio
Starters
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Panzanella: bread, vegetables and tomato served with hemp cheese and tomato extract
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Oysters and Crustaceans with their sauces and vegetable dip
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“Tuna in jar”Served with: toasted bread, fresh baby onion, green beans, olive oil mayonnaise and mixed salad
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Raw amberjack, hibiscus flowers kombucha, fermented cucumber, radishes, cashew nuts and nasturzio cress
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Tasting of local cheeses paired with: jam and honey from San Patrignano and our sweet breads
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Slice of Meagre fish with aromatic herbs, ceps mushrooms, mint and sesame lettuce
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Adriatic Fish, cut into Sashimi with its pairings
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Roasted Red mullets, sour vegetables, squacquerone cheese, piadina and wild herbs
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Glazed leg of guinea fowl and fried breast served with shallots, herbs, truffle and roasted vegetables
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Tasting of 4 oysters with various accompaniments: La Belle du Nordet, Premium Le Gall, Krystal, Gold Beach
Visualizza i menu dei ristoranti della zona
Sweets
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\"i-PROUD\Vanilla pannacotta with various and unusual combinations
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In zir per la Rumagna! selection of local desserts
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“Fragolosa”Strawberries Tartlet with pure chocolate and mascarpone foam
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“Apulia”Grape-olives-almonds-tomatoes...
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\"Citrus\Corn tart with rosemary, lemon, tangerine, orange, citron and yuzu
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Selection of sorbets and ice creams home made
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Tasting of local cheeses paired with: jam and honey from San Patrignano and our sweet breads
Pasta
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Nettles gnocchi sautéed in rabbit white ragout with flat beans, green beans and basil sauce
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Stone-ground flour tagliatella with Bolognese ragout
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Calamarata pasta’s \"Pietro Massi\" with crustaceans, courgettes, capers and matured ricotta cheese
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Fregola pasta with bee pollen, vegetables, sheep cheese and edible flower
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\"Lo Spago\" with oysters, burnt lemon, basil and pine nuts
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Egg’s yolk Pappardelle pasta with cuttlefish ragout, peas, its ink and glasswort
