Chef Fabrizio Fusco

Battuta di fassona con tuorlo marinato, olive taggiasche, capperi, riduzione di aceto balsamico e scaglie di parmigiano (Fassona steak tartare with marinated egg yolk, Taggiasca olives, capers, balsamic vinegar reduction and parmesan flakes)

Carpaccio di ricciola con gamberi alla puttanesca e melograno (Amberjack carpaccio with prawns puttanesca and pomegranate

Carpacci del mare ligure (Ligurian sea carpaccio)

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)

Uova in Purgatorio con cipollotto croccante, salsa al basilico e fonduta di Parmigiano (Eggs in Purgatory with crispy spring onion, basil sauce, and Parmesan fondue)

Flan di carote su fonduta al Parmigiano e nota di caffè (Carrot flan on Parmesan fondue and a hint of coffee)

Tartare vegana con avocado, pomodori secchi e crema di carote (Vegan tartare with avocado, dried tomatoes and carrot cream)

Orecchiette con broccoli, pomodorini confit e mollica alle acciughe (Orecchiette with broccoli, confit cherry tomatoes and anchovy breadcrumbs)

Pasta con sugo di finocchi e pomodirini (Pasta with fennel and cherry tomato sauce)

Ravioli ripieni di orata con bisque di gamberi e uova di salmone (Ravioli stuffed with sea bream with shrimp bisque and salmon roe)

Risotto al vino rosso, pere e taleggio (Risotto with red wine, pears and Taleggio cheese)

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

Trofie con pesto fatto in casa (Trofie with homemade basil pesto)

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

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

Filetto di branzino con pomodorini, olive, capperi e pinoli, ratatouille invernale ed insalata di stagione (Sea bass fillet: with cherry tomatoes, olives, capers and pine nuts, winter ratatouille and seasonal salad)

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, sautéed carrots, and kale chips)

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

Tentacolo di polpo su crema di cannellini mediterranea, olive taggiasche, pomodori secchi, feta e menta (Octopus tentacle on a Mediterranean cream of cannellini beans, Taggiasca olives, dried tomatoes, feta cheese and mint)

Porchetta alle erbe con pave di patate e verdure invernali e jus al rosmarino (Herb porchetta with potatoes pave, winter vegetables and pork rosemary jus)

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

Vitello tonnato (thin sliced veal with tonnata sauce

Parmigiana di melanzane (aubergine parmigiana)

Foresta nera (Black forest trifle)

Tiramisu

Pera brasata al vino Nebbiolo con biscotti cantucci e riduzione di vino (Nebbiolo wine braised pear with crumble biscuit and wine reduction

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

Mousse al cioccolato artigianale al 78%, rum e amaretti sbriciolati (78% homemade chocolate mousse, rum & crushed amaretti biscuits)

Beef carpaccio, parmesan sauce, basil pesto and pinenuts

Beetroot carpaccio, local goat cheese, mint, tomato concasse and mixed seeds)

Sea bream gravalax, peach and kefir

Cremead cod, potatotes and taggiasca olives with carasau sheets bread

Radicchio, fennel rocket robiola cheese, caramelized pear and walnut salad

Genoese focaccia stuffed with local cream cheese and julienned sautéed zucchini & tomato and basil bruschetta

Lamb tartare with artichokes, confit cherry tomatoes and a caper, shallot and herb vinaigrette

Fusilloni on creamed cannellini beans, cherry tomatoes, calamari and Mediterranean sauce

Large spaghetti with beetroot sauce, burrata cheese and crushed almonds

Spinach and buffalo ricotta malfatti with focaccia and anchovy cream and basil pesto drops

Risotto with Cod Puttanesca (cherry tomatoes, olives, and capers)

Fregula with red mullet and broad beans

Trofie with homemade basil pesto

Radicchio and speck ravioli with robiola cream and pistachios

Agnolotti pasta with slow-cooked meat sauce

Borage herbs pansoti with walnut sauce

Cod fillet with cannellini beans and tomato tartare

Eggplant caponata quiche with basil pesto and toasted almonds)

Beef tataki with mixed seeds, marinated courgettes and red wine reduction

Aubergine parmigiana

Grilled calamari on chickpea cream, vierge sauce, marinated courgette leaves and mixed leaves

Seabass fillet with lemon and mint greenbeans,ratatouille and seasonal salad

Vitello tonnato (thin sliced veal with tonnata sauce

Limoncello pannacotta and/or with seasonal fresh fruits)

Tiramisu

Lemon mousse with crumbled cantucci biscuit

Cheesecake with rose syrup and raspberries

Dark chocolate and orange parfait

Cold zabaglione with chocolate crumble and seasonal fruit

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)

Trio of seafood carpaccio

Radicchio, blue cheese, caramelized pear and walnut salad

Carrots, ginger & coconut soup

Pumpkin flan with local cheese sauce, basil oil and pumpkin seed

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

Radicchio and speck ravioli on robiola cheese and pistacchio

Gragnano Paccheri with fish ragù and baby octopus)

Lemon risotto with butter ginger and prawns tartare

Linguine with beetroot sauce, burrata cream and hazelnuts

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

Roasted root vegetables with goat's cheese polenta and seasonal salad

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

Cod fillet on cannellini beans and tomato tartare

Grilled calamari on creamed potatoes and basil , vierge sauce, marinated courgette leaves and mixed leaves

Vitello tonnato (thin sliced veal with tonnata sauce

Parmigiana di melanzane (aubergine parmigiana)

Chicken and Parma ham ballottine with Dijon mustard cream, dauphinoise potatoes and sauteè local mushrooms

Tiramisu

Chianti wine braised pear with cantucci biscuit and homemade icecream

78% homemade chocolate mousse & raspberry or crushed amaretti biscuits

Limoncello pannacotta and/or with seasonal fresh fruits

Disassembled millefoglie with chantilly cream, 70% chocolate and berries