EXCITING YOUR SENSES
When we create a dish it is out of a desire to give moments of pure happiness so that our guests walk away satisfied and content, having had a truly wonderful time. We want them to say it was worth it, indeed the joy was worth it.
We try to imagine the reactions, the looks of surprise, of wonder, closed eyes, sudden silences, happy moans. It’s like we’re saying: You’re here now, so leave it to us to make sure you enjoy yourselves.
Uliassi restaurant’s Hall of Fame, a journey through the most iconic dishes to have come from our creative laboratory, the “Lab”.
Our recommendation to guests who are dining with us for the first time.
Classic
Tasting menu
€280
Drinks and wines excluded.
Easy Classic
6 courses chosen by Catia
€260
Drinks and wines excluded
The tasting menus due to their complexity of preparation are intended for the whole table.
Duck liver wafer, hazelnuts and Kir Royal shot
Seared cuttlefish, pork cheek oil, chard, honey and bee pollen
Sea urchins and fig seeds
Red shrimp, orange peel, ginger, shrimp brain and cinnamon
Sole, bergamot and lettuce
homage to Piergiorgio Parini
Rimini fest
squid skewer and citronette in liquid nitrogen
Marinara marrowbone
codfish tripe and celery seeds
Smoke spaghetti, clams and roasted cherry tomatoes
Lamb grilled over charcoal, vanilla oil
or
Wild sea bass, white wine sauce, fruits and
morel mushrooms
Predessert
Senigallia-Brest
pat a choux, vanilla chantilly, dried olives and cherries
Bread
Ancient wheat bread
Seaweed bread
Cheese pizza
Corn grissini
Crackers and seeds
The latest creations from our kitchen laboratory, dishes that reflect our unyielding vivacity and enthusiasm: an array of courses that come from the research and experimentation in which we immerse ourselves before the start of each new season.
Lab
Tasting menu
€280
Drinks and wines excluded
The tasting menus due to their complexity of preparation are intended for the whole table.
Duck liver wafer, hazelnuts and Kir Royal shot
Red prawns, green curry, pepper and kaffir lime
Razor clam, razor clam sauce, peach blossoms, celery, and Siltimur oil
Spaghetti, butter, anchovies, hops and blueberries
Sole with green pepper
“Porchetta style” bombolini, potatoes and lard
Citrus fruits and chinnamon
Mezzamaniche “caciopepe” and pear
Wood pigeon, figs and apricots
Predessert
Caramelized apple cake, ice cream and Calvados foam
Petit four
Bread
Ancient wheat bread
Seaweed bread
Cheese pizza
Corn grissini
Crackers and seeds
A menu dedicated to the deep and ancient flavors of wild game, flavors indelibly inscribed upon the oldest of memories in the culture of eating.
Wild Game
Tasting menu
€280
Drinks and wines excluded
The tasting menus due to their complexity of preparation are intended for the whole table.
Duck liver wafer, hazelnuts and Kir Royal shot
Roe deer tartare, sheep sauce and eucalyptus oil
Mallard, oyster, shiso oil and toasted seeds
Hare royale and frozen raspberries
Quail “saltimbocca” Senigallia style
Wood pidgeon with turnip mousse, liquorice,
frozen cherries and burnt rosemary oil
Butter and sage potatoes ravioli filled with game “finanziera” and caramel hazelnut
Tagliatelle, black truffle and partridge ragout
Wood pigeon, figs and apricots
Predessert
Dessert Like a Cassata
Ricotta ice-cream, goat milk foam, caramel and candied orange
Petit four
Bread
Ancient wheat bread
Seaweed bread
Cheese pizza
Corn grissini
Crackers and seeds
A la carte
Minimum three courses per person. Drinks and wines excluded.
Snack
Hazelnut wafer, rabbit liver and Kir Royal shot
Antipasti
Raw red shrimp, tangerine and pineapple sage flowers
€75
Sole, bergamot and lettuce
homage to Piergiorgio Parini
€75
Rimini fest
Squid skewer and citronette in liquid nitrogen
€75
Marinara marrowbone
codfish tripe and celery seeds
€75
LE PASTE
Smoke spaghetti, clams and roasted cherry tomatoes
€65
Paccheri “mare da bora”
seaweeds, oysters and whitefish caviar
€65
Pasta with sea urchins
€65
FISH
Wild sea bass
white wine sauce, and morel mushrooms
€80
Turbot, squid, onions and peppers burned sauce
€80
Anconetana fish soup
available by reservation only
€120
Meat
Cherry tea glazed goose, foie gras, red fruits and pineapple
€80
Lamb grilled over charcoal, vanilla oil
€80
Wood pigeon, figs and apricots
€80
Desserts
Senigallia – Brest
pat a choux, vanilla chantilly, dried olives and cherries
€40
Chocolate soufflé and Lagavulin ice-cream
preparation time 30 minutes
€40
Like a cassata
Ricotta ice-cream, goat milk foam, caramel and candied orange
€40
Figs and anis tartlet
€40
Petit four
Panificazione
Pane ai grani antichi
Pane alle alghe
Pizza al formaggio
Grissini al mais soffiato
Crackers con semi
