Chef Nicolas Orlandi

Mix of hot and cold local cheeses served with baked potatoes, polenta chips, honey chestnuts, compotes and figues

Scalded Tuna tartare with peppercorn and zucchini brunoise and an interpretation of baba ganoush

Octopus and potatoes salad

Tomatoes tartare with Mediterranean flavors and burrata cheese

Lamb's salad, goat cheese, mungo sprouts, walnuts and live-cut agrumes

Panzanella siciliana with tuna, served with nests of criocooked vegetables

Croutons with smoked salmon, lamb's salad, herbs and mango mustard

Beef/veal tartare with One of the two signature seasonings: oil, black pepper, senf, garlic, fennel and lemon juice or oil, garlic, senf, capers and sundried oil-pickled tomatoes

Signature vegetables soup (vegan with lentils)

Velvet pumpkin soup with roasted pumpkin seeds, croutons and toma cheese

Carrot and ginger soup with coconut milk

Lasagne bolognese, pesto or with vegetables and tomatoes sauce

Risotto cooked in tomatoes water, garnished with black taggiasca olives, capers, sundried pickled tomatoes, tomatoes powder and burrata cheese

Risotto alla parmigiana with truffles puree

Pad thai rice noodles with shrimps and vegetables (revisited traditional recipe), Also available in vegetarian version

Mexican night: tacos, nachos and fajitas served with pan-seared chicken with vegetables, chili con carne, guacamole, riso rojo, salsa roja, creme fraiche, cheddar cheese, salad.... Also available in vegetarian version

Pasta on choice (bolognaise, pesto, cacio e pepe, carbonara, amatriciana, arrabbiata, seafood, pesto, truffles...)

Low temp. Sea bream candy stuffed with Mediterranean flavors and exotic salad of ananas, mango purée and passionfruit

Seared sea bass fillet served with a salad of spinach, pears, apples, mungo sprout, walnuts and dressing

Lamb fillet with Greek salad and baked potatoes

Oriental flavors chicken breast with salad of spinach, pears, walnuts, mungo sprouts and balsamic dressing

Seared sea bass fillet (or ovenbaked on choice) served with a salad of spinach, pears, apples, mungo sprout, walnuts and dressing

Veal Entrecote/Tagliata with rocket salad, cherry tomatoes and balsamic vinegar

Whole baked bream/seabass with baked potatoes and italian style salad

Cod fillet "alla ligure": Red onions, garlic, taggiasca olives, dates tomatoes, parsley and black pepper

Tataki tuna with sesame seeds, soy and teriyaki sauce, served with pickled ginger, wasabi and sweet chili sauce

American burger night: hamburgers with selected buns and variety of toppings: salad, tomatoes, red onions, bacon, cheddar, egg, avocado/guacamole, pan-fried mushrooms, pickles, various burger sauces...... With homemade Fries and sides

Greek yoghurt parfait with granola, ananas cubes, mango purée and passionfruit

Apples strudel à la viennois with ice cream and whipped cream

Fondant heart chocolate cake with braised pineapple and coconut ice cream

Tartellette with custard and red berries

Fruits salad

Greek yoghurt parfait with granola, raspberry compote and red berries

Coffe or Berries Tiramisù

Pumpkin soup with croutons, roasted pumpkin seeds and fresh toma cheese

Risotto with saffron and truffles scales

Quail breasts and legs with its sauce on a bed of polenta, with chestnut cream, cachi sauce and pomegranate seeds

Tartellette with chestnuts cream, cachi jam and whipped cream

Mix of hot and cold local cheeses served with baked potatoes, polenta chips, honey chestnuts, compotes and figues

Gnocchi “alla bava” (gnocchi in fontina cheese fondue)

Tagliatelle with wild deer ragout

Polenta concia with veal stew and porcini mushrooms sauce

Schnitzel à la valdotaine (fontina and ham filled) with baked potatoes and salad

Torcetti e tegole (local dry pastry) served with mix of dip sauces and fruits

Tartellette with pasticcera cream and red berries

Vitello tonnato (veal roast in traditional tuna and mayo based sauce)

My interpretation of Lasagne all’emiliana

Saffron Risotto with Porcini mushrooms and truffles scales

“Coniglio in salmì” with polenta (rabbit marinated in wine for 2 days and cooked low temp. with its vegetables)

Lamb shoulder roast with selection of sides

Polenta concia (with cheese) with veal stew and ceps sauce

Coffe Tiramisù

Seasonal fruits and custard tartellette

Tomatoes tartare with Mediterranean flavors, burrata and cantabrico anchovies

Gourmet “panzanella siciliana”

Tagliatelle with scampi and mussels “alla ligure”

Low temp. Sea bream candy with Mediterranean flavors and exotic salad

Greek yoghurt parfait with granola, ananas cubes, mango purée and passionfruit