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Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

Fave in Porchetta

Stewed fresh fava beans with pancetta, garlic,
wild fennel, olive oil​​​​​​​

Moscioli alla Marinara “Riviera del Conero”

Steamed Atlantic mussels in olive oil, garlic,
white wine, parsley

Crescia Sfogliata Farcita

Traditional flat bread stuffed with prosciutto, arugula, and mozzarella cheese.

Crescia has its origins in the Renaissance period, a historical period in Italy, characterized by the development of literature and the arts, science, and culture in general. The city of Urbino was one of the places where this cultural ferment took place and found life, especially within the walls of Palazzo Ducale of Federico da Montefeltro where it was served at the tables of the Dukes of Urbino as far back as 1400. Given the presence of eggs and pepper in the original recipe, a prized spice at that time, it was considered the flatbread of the rich.

Minestra Imperiale Tricolore

Chicken broth with Parmigiano-Reggiano and semolina gnocchi

Ciavattoni “Dal Mago” al Pepe con Ragu di Selvaggina

Rigatoni pasta with a ragu of beef, sausage and rabbit with pecorino, cracked black pepper.

People in the town of Morro d’Alba and the nearby city of Ancona know this popular pasta very well. It’s a pasta eaten by locals, mostly unknown outside of the region.“The 4 am pasta” is said to have been invented by the chef of ‘Dal Mago’ restaurant after a long night out.

Strozzapreti di Fabriano con Ceci e Vongole

Twisted pasta with sautéed clams, chickpeas, parsley, white wine.

The name ‘strozzapreti’ (strozzare-choke) alludes to the proverbial gluttony of priests. This pasta of ancient origins has been cited several times in Roman literature. Strozzapreti originated as a pasta typical of holidays and of the rich.

Risotto alla Marchigiana

Creamy Carnaroli rice whipped with parmigiano, pecorino, cinnamon

Cappelletti di Ricotta di Pecora alla Boscaiola

Sheep’s milk ricotta-filled “little hats” with cream, prosciutto, peas, mushrooms

Passatelli all’Urbinate in Ristretto di Pollo con Tartufo d’Acqualagna

House-made spinach, bone marrow, and breadcrumb pasta with chicken broth and black truffles from Acqualagna, Marche.
$5 supplement

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes ($7 supplemental) 

Galletto in Potacchio

Cockerel braised with tomatoes, garlic, rosemary, white wine, escarole

Brodetto di Pesce di Porto Recanati

Seafood stew of fish, shrimp, clams, mussels, calamari, scented with saffron

Filetto alla Rossini

Wood-roasted filet of beef Rossini-style with foie gras and Madeira black truffle sauce
($15 supplemental)

Gioachino Rossini, the famous composer from Marche, was having lunch at the Café Anglais in Paris when he asked the chef to modify the fillet dish to include truffles. The chef refused to fulfill his wish, to which the musician responded, "Alors, tournez le dos!" (then I turn my back and leave), and thus the dish became known as 'turnedos'.

Tonno Briaco alla Marchigiana

Tuna loin stewed with onions, bay leaf, marsala wine

Amandovolo

Chocolate almond cake with spiced whipped cream.

Luigi Gaviorno, a pastry chef of Piedmontese origins, arrived in Porto San Giorgio in the early 1920s and founded a pastry store, quickly achieving renowned success for his main creation the  'amandovolo.' The dessert was served on a golden plate in a red box labeled "Luigi Gaviorno" "Amandovulo". It was the "luxury" dessert of the aristocracy and high middle class at the time.

Bavarese alla Vaniglia con Frutta di Stagione

Vanilla bean mousse with seasonal fruit

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean creme anglaise

Panna Cotta

Classic Piemontese milk custard with marinated berries

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa