Chef Nicolas Di Giovanni

-Fish Provencal Fritters balls, with green capers sauce and Dijon mustard

-Tartines and Canapes: Tapenade of olives and anchovies, Salmon Mousse, Cream cheese

-Eggplant Terrine of Avignon with Coulis of tomatoes confit

-Traditional Socca, provencal chickpea flatbread

-Complet Salad of Nice, with green leaves, vegetables, olives and tuna

-Pasta Salad of Nice, with vegetables and olives

-Ratatouille of mediterranean vegetables and herbs of Provence, with basmati rice

-Tian Pie of rice and cheeses covered with zuckinis, tomatoes and fresh herbs

-Soup Au Pistou of pasta, vegetables, beans and fresh basil Pesto sauce

-Provencal Crepes, with vegetables and fresh herbs

-Provencal Quiche, with vegetables, olives and fresh cream

-Provencal Chicken Stew with bacon, vegetables, olives, herbs and white wine

-Beef Meatballs in provencal tomatoe sauce stew (Daube Niçoise style) With Pasta

-Molten Chocolate Fondant Cake, with fresh red fruit sauce

-Cream Puffs “Profiteroles” stuffed with fresh cream and strawberries

-Sweet crepes with chocolate sauce and fresh fruits

-Chinese/Japanese steamed dumplings “Gioza” stuffed with beef and/or vegetables

-Chinese steamed breads stuffed with beef and/or vegetables

-Indian fried Samosa pastries stuffed with potatoes, cashews nuts and spices

-Crunchy fried tempura of deliciuos vegetables, with soy-ginger sauce

-Sweet and sour soup with noodles, mushrooms and ginger

-Traditional handmade sushi with salmon and vegetables, with wasabi sauce

-Fish croquettes, wit spicy cucumber slices macerated in sesame oil

Sauce to choose: Mango and mint ; Peanuts and tamarind ; Coconut and yogurt ; Chinese sweet and sour ; Teriyaki soy and ginger

-Chicken and vegetables curry stew in creamy flavoured sauce, with basmati rice

-Indian kofta meatballs in creamy coconut sauce, with basmati rice

-Japanese tofu hamburguer in sweet and sour sauce, with green leaves and grilled vegetables

-Salted noodles with chicken and vegetables with soy sauce and spices

-Almonds pudding with chocolate sauce

-Dorayakis pancakes stuffed with aduki beans paste

-Matcha cockies with vanilla ice cream

Tris di Bruschette, di Pesto genovese e datterini, ravanelli e peperoni piccante, Stracchino e speck

Insalata Caprese di mozzarella, pomodo e basilico

Caponata siciliana di melanzane agrodolci, con olive, capperi e pinoli

Barchette di indivia con crema di gorgonzola, pancetta affumicata e noci

Carpaccio di zucchine e bastoncini di sedano, al profumo di limoni di Sorrento

Insalata alpina di mix di radicchio, pinoli tostati, speck croccante e formaggio a cubetti, al olio di noci extravergine

Arancini di riso e parmigiano allo zafferano, ripieni di ragu con piselli

Risotto di riso carnaroli con selezione di funghi trentini (opzionale tartufo)

Gnocchi di patate ripieni di quattro formaggi e noci, con salsa rosa di mascarpone, pomodori freschi e basilico

Lasagna di bresaola, provolone e melanzane fritte, con crema di pesto di pistachio

Minestrone alla genovese con pesto fresco di basilico

Tagliatelle con crema di peperoni grigliati e croccante di pistacchi di Bronte

Lasagna classica al ragu bolognese

Cotoletta di pollo, con crema di patate, mandorle e nocciole dal Piemonte tostate

Frittata di verdure e affettato, con contorno di misticanza e chutney agrodolce di mele

Parmigiana di melanzane classica con misticanza

Polpettine di carne alla contadina in salsa di pomodoro e piselli

Spezzatino di pollo e verdure, con salsa alla curcuma

Polpettine di pesche con salsa di caperi e contorno di patatine

Polpettine di spinachi e patate con salsa al parmigiano

Sformatino di crema di zucca e amaretti, e ragu al vino rosso

Pasticcino di cioccolato fondente svizzero e noci, con salsa di frutti rossi freschi

Tiramisu Classico

Panna Cotta (a scelta: Vaniglia, Ciocolatto, Caffe, Amaretto, Zafferano) con salsa di mirtilli

Italian “Bruschetta al Pesto”: Italian bread with basil pesto sauce and mini tomatoes

Caprese Salad: Mozzarella cheese, tomatoes and fresh basil with olive oil and balsamic aceto

Sweet and sour sicilian eggplant caponata with tomatoes, olives, capers, pine nuts and fresh basil

Endive wafers with gorgonzola blue cheese cream, smoked bacon and walnuts

Zuckini Carpaccio: Fine leaves of zuckini and celery bars, marinated with Sorrento lemon

Alpine salad with radicchio, pine nuts, crunchy smoked bacon, alp cheese cubes and walnut oil

Arancini rise and parmesan saffron balls, stuffed with beef ragout and peas

Risotto creamy with delicious selection of Italian forest mushrooms

Potato gnocchi stuffed with four Italian cheeses and walnuts, in sauce of Mascarpone cheese, fresh tomatoes and basil leaves

Lasagne of bresaola ham, provolone cheese and fried eggplant with creamy pistachio sauce

Bolognese Lasagne of ragout with creamy béchamel white sauce

Minestrone Soup with pasta, beans and vegetables, with fresh basil pesto sauce

Spaghetti with grill peppers cream sauce, and crunchy pistachios of Sicily

Meatloaf of Pumpking and almonds amarettis cream, with beef ragu cooked in red wine

Chicken Parmigiana with potatoes pure, toasted almonds, hazelnuts and green salad

Tuscany beef meatballs in traditional italian tomatoes sauce

Fish fritter balls “Fritto” in green capers mediterranean sauce, with potatoes and fresh herbs

Spinach and potatoes meatballs with four cheeses sauce

Eggplant Parmigiana pie with tomatoes sauce, parmesan cheese and mozzarella cheese

Chicken strips and vegetables stew, with creamy tumeric sauce

Brownies of dark chocolate and walnuts, with fresh red fruit sauce

Classic Tiramisu

Panna Cotta pudding (to select: Vanilla/Chocolate/Coffe/Saffron or Amaretto almonds), with fresh blueberry sauce

Tris di Bruschette, di Pesto genovese e datterini, ravanelli e peperoni piccante, Stracchino e speck

Carpaccio di zucchine e bastoncini di sedano, al profumo di limoni di Sorrento

Insalata Caprese di mozzarella, pomodoro e basilico

Crochette provenzale di tonno e carciofi, con salsa verde di capperi alla senape Dijon

Fagottini Fatay dal Medioriente di ragú speziato, con humus cremoso di ceci e tahina

Tris di Tapas Spagnole: Olive ripiene, formaggio di pecora e bruschettine spagnole ai funghi

Gazpacho Spagnolo di pomodoro fresco e ortaggi, con olio extravergine di oliva

Paella di verdure mediterranee e pollo, con riso allo zafferano e proffumo di rosmarino

Lasagna con crema di spinaci, prosciutto e formaggio, con salsa besciamella

Cous Cous con stufato speziato allo zafferano

Tortilla Spagnola tipo frittata, di verdure e prosciutto, con contorno di misticanza e chutney di mele

Mousaka greca di melanzane con ragú speziato, coperto di deliziosa besciamella con formaggio Feta dop

Polpette alla mediterranea in salsa di pomodoro, piselli, carote e cipolloti

Pasticcino di cioccolato fondente e noci, con salsa di frutti rossi

-Babaganoush eggplant puree with yogurt and Tahine sesame paste

-Middle East spicy ragout pastries Fatay, with creamy chickpeas and Tahina hummus

-Turkish Pide boat pastries of spinach and cheese, with Muhammara peppers sauce

-Pitta bread with 3 sauces: Hummus, Tzatziki and Muhammara

-Greek puff pastry stuffed with Feta cheese and greek origan

-Mix of Spanish Tapas: Stuffed olives, sheep cheese and mini mushrooms bruschettas

-Caprese Salad: Mozzarella cheese, tomatoes and fresh basil, with extravirgin olive oil

-Fish provenzal fritters balls, with green capers and fresh herbs sauce

-Spanish Gazpacho cold soup, with fresh tomatoes, raw vegetables and extra-virgin olive oil

-Red Turkish lentils soup with carots and tomatoes

-Cous Cous with delicious flavoured stew with chicken, vegetables, spices and saffron

-Kofta meatballs with Tahina and yogurt sauce, with basmati rice

-Valencian Paella of chicken, beans, vegetables and yellow saffron rice with rosemary perfume

-Greek Mousaka of eggplant with spicy meat and tomatoes ragout, cover with delicious béchamel sauce with Feta dop cheese

-Classic Tiramisu

-Halwa dessert of semola, cinnamon and walnuts

-Natillas vanilla spanish pudding with cinamon

-Crunchy Baklava with walnuts, almonds and pistachios, profumed with rose water

-Fish Provencal Fritters balls, with green capers sauce and Dijon mustard

-Zuckini slices with cream of Roquefort cheese, roasted walnuts and virgin walnuts oil

-Tartines and Canapes: Tapenade of olives and anchovies, Salmon Mousse, Roquefort cheese

-Toast with goat cheese, honey and figs

-Complet Salad of Nice, with green leaves, vegetables, olives and tuna

-Asparagus with Lauris mayonnaise cream sauce perfumed with paprika

-Quiche of cheese, eggs, zuckini and smoked bacon, with fresh green leaves

-Ratatouille of mediterranean vegetables and herbs of Provence, with basmati rice

-Saracen Crepes with ham and french cheeses or spinach, with apple chutney

-Chicken Ragout Stew, with champignon, carrots, thym and red wine

-Hachis Parmentier pie of beef and potatoe puree

-Tartiflette gratin pie of potatoes, Reblochon cheese, smoked bacon, fresh cream and nutmeg

-Soup al ognion of onions, bread and cheese

-Molten Chocolate Fondant Cake, with fresh red fruit sauce

-Cream Puffs “Profiteroles” stuffed with fresh cream and strawberries

-Sweet crepes with chocolate sauce and fresh fruits

Nachos croccanti di mais, pasta fresca fatti a mano

Frijoles Refritos: Fagioli rossi messicani saltati, con pasta di fagioli speziata

Guacamole: Tipica salsa fresca di avocado, pomodori, coriandolo e limone

Salsa Pico di Gallo, di pomodori, cipolla, peperoncino fresco e coriandolo

Salsa cremosa di formaggio Cheddar

Tacos Tex Mex: Piadina di mais, ripiena di salsiccia affumicata, ragú con pomodori, patate e formaggio fuso

Riso speziato alla messicana con pollo, pomodori e verdure

Insalata Tex-Mex di avocado, ortaggi e fagioli, con salsa di iogurt, coriandolo e miele

Flan di cocco e datteri