Chef Fabrizio Fusco

Spicy cream of tomato soup with buttered onions

Roasted cauliflower soup with fresh herbs and nuts (cumin, paprika, cinnnamon)

Braised chickpeas soup with chunchy carrots, dates and crumble feta (on side, if available)

Red lentil dal with butternut squash and spinach

Beetroot, yogurt, and za'atar soup

Zucchini, pea, basil, and kefir soup

Beetroot, soft cheese, diced tomato, parsley and mixed seeds

Tomato carpaccio, red onion, green salad with lemon and ginger yogurt

Beetroot, soft cheese, diced tomato, parsley, and mixed seeds

Fattoush

Tabbouleh

Cauliflower couscous with red onion, paprika-flavored chickpeas, mint, parsley, and lemon zest

Roasted eggplant with garlic, oregano, and parsley, on cannellini bean hummus and a harissa dressing

Fennel, feta, fresh leaves, fresh herbs, and sumac

Grilled zucchini, arugula, fresh local cheese, seeds with cumin and lemon dressing

Barley, paprika-infused lentils, sun-dried tomatoes, olives, and almonds

Roasted carrots with harissa, honey and cumin on chickpea hummus

Lamb meatballs (if not available I will use beef), feta, cinnamon and parsley

Saffron-flavored chicken leg with spicy basmati rice

Braised Eggs with Leek and Za’atar (V)

Puy Lentil and Aubergine Stew (V)

Chermoula Aubergine with Bulgar and Yoghurt (V)

Roast lamb shoulder with potatoes and fennel

Turkey and courgette burgers with spring onion and cumin

Braised lamb with maftoul and chickpeas

Hummus

Babaganoush

Butterbean Mash with Muhammara

Parmesan Pannacotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction

Beef tartare with cured egg yolk, Taggiasca olives and capers, sun dried tomatoes and parmesan sauce

Cured yolk on alpine fondue, thyme croutons ad toasted pumpkin seeds

Beetroot carpaccio, creamed local goat's cheese, mint, diced tomatoes and mixed seeds)

Gorgonzola risotto with radicchio and walnuts

Agnolotti pasta with slow-cooked meat sauce

Pasta with turnip tops, traditional Piedmont raw Bra beef sausage and bread crumble

Trofie with basil pesto

Slow braised beef with Nebbiolo wine reduction, grilled polenta, sauteèd carrots and kale chips

Marinated seared tuna steak, lemon&mint green beans, winter ratatouille and purple cabbage sauce

Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds

Sea bream fillet on roasted peppers and olives, with seasonal vegetables and fennel and radicchio salad served with a side salad

Chocolate cake, kirsch cherry liquor, cherries and dark chocolate

Pear braised in red wine, cinnamon and amaretti biscuits

Tiramisu

Zabaione cream topped with cocoa crumble and seasonal berries

Carpaccio di manzo, salsa al parmigiano, pesto di basilico e pinoli (Beef carpaccio, parmesan sauce, basil pesto and pinenuts

Carpaccio di barbabietola, formaggio di capra locale, menta, concassé di pomodoro e semi misti (Beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)

Orata gravalax, pesca e kefir (Sea bream gravalax, peach and kefir

Baccalà mantecato, patate e olive taggiasche con sfoglie di pane carasau (Cremead cod, potatotes and taggiasca olives with carasau sheets bread

Insalata di radicchio, finocchio, rucola, robiola, pere caramellate e noci (Radicchio, fennel rocket robiola cheese, caramelized pear and walnut salad

Focaccia genovese farcita con formaggio morbido locale e zucchine & bruschette al pomodoro e basilico (Genoese focaccia stuffed with local cream cheese and julienned sautéed zucchini & tomato and basil bruschetta)

Tartare di agnello con carciofi, pomodorini confit e vinaigrette di capperi, scalogno ed erbe aromatiche (Lamb tartare with artichokes, confit cherry tomatoes and a caper, shallot and herb vinaigrette)

Fusilloni su crema di cannellini, pomodori ciliegia, calamari e battuto mediterraneo (Fusilloni on creamed cannellini beans, cherry tomatoes, calamari and Mediterranean sauce)

Spaghetti grandi con salsa di barbabietola, stracciatella e mandorle tritate (Large spaghetti with beetroot sauce, stracciatella cheese and crushed almonds

Malfatti di spinaci e ricotta di bufala con crema di focaccia e alici e gocce di pesto al basilico (Spinach and buffalo ricotta malfatti with focaccia and anchovy cream and basil pesto drops)

Risotto con Baccalà alla Puttanesca (pomodorini, olive e capperi) Risotto with Cod Puttanesca (cherry tomatoes, olives, and capers)

Fregula con triglie e fave (Fregula with red mullet and broad beans)

Trofie con pesto di basilico fatto in casa (Trofie with homemade basil pesto

Ravioli radicchio e speck con crema di robiola e pistacchi (Radicchio and speck ravioli with robiola cream and pistachios

Agnolotti al ragù di carne cotto lentamente (Agnolotti pasta with slow-cooked meat sauce

Pansoti alle erbe di borragine con salsa di noci (Borage herbs pansoti with walnut sauce

Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (Cod fillet with cannellini beans and tomato tartare)

Quiche di caponata di melanzane con pesto di basilico e mandorle tostate (Eggplant caponata quiche with basil pesto and toasted almonds)

Tataki di manzo con semi misti, zucchine marinate e riduzione di vino rosso (Beef tataki with mixed seeds, marinated courgettes and red wine reduction

Parmigiana di melanzane (Aubergine parmigiana

Calamari grigliati su crema di ceci, salsa vergine, foglie di zucchina marinate e foglie miste

Filetto di branzino con fagiolini al limone e menta, ratatouille e insalata di stagione (Seabass fillet with lemon and mint greenbeans,ratatouille and seasonal salad

Vitello tonnato

Pannacotta al limoncello e/o con frutta fresca di stagione) (Limoncello pannacotta and/or with seasonal fresh fruits)

Mousse al limone con biscotti cantucci sbriciolati (Lemon mousse with crumbled cantucci biscuit

Tiramisu

Cheesecake sciroppo di rose e lamponi (Cheesecake with rose syrup and raspberries)

Cremoso al cioccolato fondente ed arancia (Dark chocolate and orange parfait)

Zabaione freddo con crumble al cioccolato e frutta di stagione (Cold zabaglione with chocolate crumble and seasonal fruit)

Comte pannacotta with truffle oil, hazelnut, balsamic vinegar reduction and savoury biscuit crumble

Winter salad with radicchio, endive, local cheeses, and mustard and honey dressing

Beetroot carpaccio, creamed local goat's cheese, mint, diced tomatoes and mixed seeds

Crostini and focaccia with local patè, charcuteries and cheeses

Cured yolk on alpine fondue, thyme croutons ad toasted pumpkin seeds

Radicchio and smoked local ham ravioli with local soft cheese cream and hazelnut

Risotto with reblochon and sage

Coquillettes with ham gratin

Homemade tagliatelle with creamed mushrooms and chives

Pumpkin gnocchi with local cheese sauce (Tomme de Savoie, blue cheese, Gruyere, Sbrinz....)

RIsotto with local herbs and cheeses (Tomme de Savoie, blue cheese, Gruyere, Sbrinz....)

Coq au vin with roasted grapes with vegetables and seasonal salad

Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds

Fish fillet with green beans in lemon and mint sauce, and winter ratatouille

Slow braised beef with red wine reduction, grilled polenta, sauteèd carrots and kale chips

Genepi pannacotta with almond biscuits

Braised pear Red wine with almond biscuits and a red wine reduction

Black forest trifle in glass

Tiramisu

Ligurian seabream carpaccio in Nobu-style

Pannacotta al parmigiano with teriyaki sauce and crushed peanuts

Tuna tartare, creamed prescinseua (local cheese similar to ricotta, when creamed it becomes very similar to a shredded burrata) and wasabi

Linguine with grated cod eggs, spring onion and sesame seeds

Spaghetti aglio ed olio with soy sauce and oyster sauce

Potato gnocchi in Sichuan bang bang sauce

Udon noodles with clams, zucchini and parsley

Ligurian seabream fillets in thai sauce and autumn salad

Vitello with tonnata soy sauce

Local sardines alla ligure (cherry tomatoes, taggiasca olives and capers) and ginger

Pear cooked in piedmont red wine & chai spices

Matcha Panna Cotta with raspberries

Homemade chocolate with thai peanut sauce

Pannacotta di parmigiano con crumble di taralli, olio al tartufo, semi di zucca, nocciole del piemonte e riduzione di balsamico (Parmesan Panna Cotta with Taralli Crumble, Truffle Oil, pumpkin seeds and balsamic vinegar reduction)

Acciughe o sardine su caponata di zucchine, salmoriglio e panure alle erbe (Anchovies or sardines on courgette caponata, salmoriglio and herb panure)(

Flan di zucca con crema di formaggio olio al basilico e semi di zucca (Pumpkin flan with local cheese sauce, basil oil and pumpkin seed)

Carpaccio di manzo, salsa al parmigiano, pesto di basilico e pinoli (Beef carpaccio, parmesan sauce, basil pesto and pinenuts

Merluzzo mantecato alla ligure servito con patate, olive taggiasche, capperi e pane carasau (Cremead cod, potatotes and taggiasca olives with carasau sheets bread)

Tuorlo marinato su fonduta di fontina, timo, croutons e semi di zucca tostati (Cured yolk on fontina fondue, thyme croutons ad toasted pumpkin seeds )

Carpaccio di barbabietola, formaggio di capra locale, menta, pomodoro scubettato e semi misti (Beetroot carpaccio, creamed local goat's cheese, mint, diced tomatoes and mixed seeds)

Focaccia genovese farcita con formaggio morbido locale e zucchine & bruschette al pomodoro e basilico (Genoese focaccia stuffed with local cream cheese and julienned sautéed zucchini & tomato and basil bruschetta)

Risotto ai funghi porcini olio tartufato e cialde di parmigiano (Porcini mushroom risotto with truffle oil and parmesan wafers)

Ravioli radicchio e speck con crema di robiola e pistacchi (Radicchio and speck ravioli with robiola cream and pistachios)

Risotto al limone, burro allo zenzero e tartare di gamberi (Lemon risotto with butter ginger and prawns tartare)

Risotto al cavolo nero con salsiccia di Bra e nocciole (Black cabbage risotto with beef Bra sausage and hazelnuts)

Spaghetti con crema di calamaro, olive taggiasche, menta e mandorle tostate (Spaghetti with squid cream, Taggiasca olives, mint and toasted almonds)

Linguine con crema di barbabietola, stracciatella e mandorle (Linguine with beetroot sauce, Stracciatella cheese and Almonds)

Risotto gorgonzola, radicchio e noci (Gorgonzola risotto with radicchio and walnuts)

Agnolotti del plin con sugo di stracotto (Agnolotti pasta with slow-cooked meat sauce)

Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (Sea bream fillet on roasted peppers and olives served with salad)

Vitello tonnato (thin sliced veal with tonnata sauce)

Calamari su purea di patate e basilico, salsa vierge, sfoglie di zucchine marinate e foglie miste (Grilled calamari on creamed potatoes and basil , vierge sauce, marinated courgette leaves and mixed leaves.)

Cavolfiore arrostito su hummus di ceci, melograno, menta e semi di zucca tostati (Roasted cauliflower on chickpea hummus, pomegranate, mint and toasted pumpkin seeds)

Manzo brasato lentamente con riduzione di vino Nebbiolo, polenta grigliata, carote saltate e chips di cavolo nero (Slow braised beef with Nebbiolo wine reduction, grilled polenta, sauteèd carrots and kale chips

Filetti di branzino con fagiolini al limone e menta, ratatouille autunnale ed insalata di stagione (Seabass fillet with lemon and mint greenbeans, autumn ratatouille and seasonal salad)

Filetto di merluzzo su fagioli cannellini e tartare di pomodoro (Cod fillet with cannellini beans and tomato tartare)

Mousse di cioccolato 75% fatto in casa e lamponi o amaretti sbriciolati (78% homemade chocolate mousse & raspberry or crushed amaretti biscuits)

Pera al vino rosso con gelato autoprodotto (Red wine pear with homemade icecream)

Millefoglie scomposta con crema chantilly, cioccolato 70% e frutti di bosco (Disassembled millefoglie with chantilly cream, 70% chocolate and berries)

Tiramisu

Pannacotta al limoncello e/o con frutta fresca di stagione (Limoncello pannacotta and/or with seasonal fresh fruits)