Chef Giuseppina Serra

Beef carpaccio marinated with herbs and citrus fruits, crunchy salad, oranges and vinaigrette

Tuna tartare, dried tomatoes, capers and teriyaki sauce

Smoked beef rolls on horseradish cream and parma ham chips

Grilled tomino cheese with crunchy sweet and sour vegetables, honey and mustard emulsion

Delayed seafood variations (salmon and teriyaki sauce, prawns and juzu emulsion, amberjack and balsamic vinegar, honey and orange emulsion)

Leek and potatoes flan with fondue and parma chips

Crispy parmesan basket with sautéed mushrooms

Eggplant parmesan style on tomato mirror and light pesto

Chestnut gnocchi with venison ragu and dark chocolate flakes

Risotto with blueberries and spicy gorgonzola

Potatoes gnocchi with cherry tomato, mozzarella cheese and basil

Crispy lasagna with grilled vegetables and burrata fondue

Open sea bass ravioli, Taggiasca olives, datterini tomatoes and capers

Risotto with ham creamed with mountain herb butter

Pesto trofie with potatoes and green beans

Sliced wild boar with confit cherry tomatoes and balsamic vinegar reduction with honey

Sea bass fillet on chickpea hummus and umami sauce

Beef steak with dried tomatoes honey and orange balsamic vinegar reduction

Sea bream fillets with julienne vegetables to thyme and potato puree

Larded pork fillet on apple and cinnamon compote with glazed carrot

Rolata of rabbit in porchetta with prunes, carrot and zucchini matches and corn couscous

Mont Blanc

Cheesecake with berries

Caramelized apple crumble

Strawberry tiramisu

Panna cotta with pistachio

Dark chocolate fudge with salted caramel butter

Beef tartare with marinated egg yolk and parmesan wafer

Salmon and avocado tartare with passion fruit emulsion

Pumpkin and amaretti flan with Alpine fontina cheese fondue

Grilled tomino cheese with crunchy sweet and sour vegetables,honey and mustard emulsion

Eggplant parmesan style on tomato mirror and light pesto

Livornese-style fish soup with toasted garlic bread

Tuna tartare with dried tomatoes,capers,olives and teriyaki sauce

Homemade pasta with mussel ragu and lemon zerste

Open ravioli with ricotta and spinach, burrata stracciatella, Taggiasca olives and toasted almonds

Potatoes gnocchi with venison ragu and dark chocolate flakes

Strawberry and green pepper risotto

Ham and cheese crepes au gratin

Open sea bass ravioli with Pachino tomatoes, capers and dill

Parma ham risotto with creamed mountain herb butter

Tagliolini with passito wine and sausage ragu

Larded pork fillet on apple and cinnamon compote with glazed carrot

Entrecote with gorgonzola and caramelized pears

Braised beef with mushroom and buckwheat polenta

Roast turkey rolls with sausage and chestnut

Chicken fillet with citrus cream and dill with potato flan

Amberjack rolls with sea asparagus salad

Cheesecake with berries

Caramelized apple crumble

Panna cotta with pistacchio

Dark chocolate fudge with salted caramel butter

Chocolate and macaroons pudding with caramel

Bavarian cream with passion fruit

Mango salad

Tom yum

Spring rolls

Pad thai

Fried rice with shrimp

Spicy seafood salad with glassnoodle

Chiken in coconut milk

Green curry with chiken and jasmine rice

Spicy minced pork salad,Thai erbs

Stir fried chiken,hot basil leaf

Massaman curry with beef,potatoes,mushroom and jasmine rice

Sticky rice mango

Bananas in coconut milk

Deep fried bananas

Coconut cream with mung bean compote and lotus seeds

Gỏi cuốn – Fresh Spring Rolls Rice paper rolls filled with shrimp, pork, fresh vegetables, and aromatic herbs, served with peanut or hoisin sauce. Light, fresh, and fragrant

Chả giò – Fried Spring Rolls Crispy rolls stuffed with minced pork, shrimp, mushrooms, rice vermicelli, and vegetables, served with a sweet and sour dipping sauce. Perfect for lovers of crunchy, flavorful bites

Bánh xèo – Vietnamese Savory Crepes Mini crispy rice flour and turmeric crepes filled with shrimp, pork, and bean sprouts, served with fresh herbs and fish sauce

Nem nướng – Grilled Pork Skewers Aromatic and slightly sweet pork skewers, grilled and served with lettuce and fresh herbs to wrap and dip in nuoc cham sauce

Bánh bèo – Steamed Rice Cakes Delicate steamed rice cakes topped with scallions, crispy dried shrimp, and a lightly sweet fish sauce. Refined, light, and flavorful

Phở bò – Beef Noodle Soup

Bún chả – Grilled Pork with Rice Noodles

Mì xào bò – Stir-Fried Egg Noodles with Beef

Bánh hỏi thịt nướng – Grilled Pork with Vermicelli Sheets

Gỏi cuốn xào – Stir-Fried Spring Roll Noodles

Cá kho tộ – Caramelized Clay Pot Fis

Thịt kho tàu – Braised Pork Belly with Eggs

Gà kho gừng – Ginger Chicken

Bò lúc lắc – Shaking Beef

Tôm rim – Caramelized Shrimp

Bánh flan – Vietnamese Caramel Custard

Xôi ngọt – Sweet Sticky Rice

Chuối nướng – Grilled Banana with Coconut

Bánh da lợn – Steamed Layer Cake

Leek and potatoes flan with beetroot chips

Grilled tomino with crunchy sweet and sour vegetables

Eggplant parmesan style with tofu on tomato mirror and light pesto

Cauliflower fritters with caper sauce

Date and avocado tart with spicy peanut sauce

Risotto with strawberries, green pepper and pinot noir

Tagliolini with soy ragù

Corn Cous Cous with Smoked Almond Curd and Dried Zucchini Flowers

Trofie with pumpkin cream

Vegan lasagna

Tofu steak with shiitake mushrooms and bamboo heart

Califlower steak with dried tomatoes honey and orange balsamic vinegar reduction

Soy and buckwheat meatballs with tomato

Seitan escalopes with marsala

Sticky rice mango

Coconut cream with azuki beans and lotus seeds

Deep fried bananas

Ichigo daifuku mochi

Beef tartare with marinated egg yolk and truffle flakes

Bismarck-style asparagus with truffle

Pink prawn tartare with bisque and truffle emulsion

Aosta Valley fondue with truffle and black bread croutons

Smoked duck breast with raspberry and truffle sourdough

Tagliolini with truffle and parmesan

Creamy goat cheese risotto with truffle

Open ravioli filled with fresh truffle cheese with Taggiasca olives and datterino tomatoes

Tagliatelle with venison ragout, chocolate flakes and truffle

Amberjack tortelli with chives and truffle

Rossini fillet with buttered spinach leaves

Fillet of amberjack with sea asparagus, dill cream and truffle

Larded scallops on chickpea cream with rosemary and trufflepork fillet on potato and leek cream with truffle

Sliced ​​Piedmontese fassona with confit cherry tomatoes and truffle

Sea ​​bass fillet on chickpea and truffle hummus

Caramelized apple crumble

Chocolate Fudge with Salted Butterscotch Caramel

Panna cotta whit crunch almond and strawberry

Fruit salad with green tea ice cream

Panna cotta with berries

Parmesan-style eggplant flan on tomato mirror and light pesto

Beef carpaccio marinated with herbs and citrus fruits, crunchy salad, oranges and vinaigrette

Tuna tartare with dried tomatoes, Taggiasca olives and Pantelleria capers

Swordfish carpaccio with citrus and dill emulsion

Delayed seafood variations (salmon and teriyaki sauce, prawns and juzu emulsion, amberjack and balsamic vinegar, honey and orange emulsion)

Beef tartare with burrata, taggiasca olive oil and brunoise of dried tomatoes and capers

Potatoes gnocchi with cherry tomato, mozzarella cheese and basil

Fresh trofie with scampi, citrus essential oil, Taggiasca olives and capers

Crispy rice lasagna with buffalo mozzarella cream and grilled vegetables

Open sea bass ravioli, Taggiasca olives, datterini tomatoes and capers

Risotto with pink prawns in its bisque, dill and katsuobushi

Homemade pasta with Trapanese pesto

Spaghetti with garlic, oil and chilli pepper with tuna tartare

Sea bass fillet on chickpea hummus and umami sauce

Fillet of sea bream in fairy paper with filange vegetables

Tuna fillet in pistachio crust ,teriyaki sauce and broccoli flan

Sicilian veal slices with aubergine caponata

Veal escalopes in Marsala with Mediterranean couscous

Tiramisu

Caprese cake

Sicilian cannoli

Panna cotta whit crunch almond and raspberry

Sicilian cassata

Neapolitan pastiera

Vichyssoise

Flambéed salmon sashimi with passion fruit emulsion and avocado salad

Beef tartare with marinated egg yolk and parmesan wafer

Potato and leek flan with cheese fondue and Parma ham chips

Grilled tomino cheese with julienne of crunchy sweet and sour vegetables and honey and mustard emulsion

Crispy parmesan basket with sautéed mushrooms

Fondue with black bread croutons ad pickled vegetables

Onion soup au gratin

Chestnut gnocchi with venison ragu and dark chocolate flakes

Homemade pasta with mussel ragu and lemon zerste

Risotto with lobster and dill in its bisque

Crepes with mushrooms, cooked ham and mountain cheese

Risotto with blueberries and roquefort

Coq au vin

Pinot noir roast beef with polenta and cheese quenelle

Braised beef with rosemary potatoes

Rolata of rabbit in porchetta with prunes, carrot and zucchini matches and corn couscous

Sea bass fillet on vegetable brunoise and soy sauce

Mont blanc

Creme caramel

Croc en bouche

Dark chocolate fudge with salted caramel butter