Tasting menu for seven days
Day 1
Lunch
• Calamari gratin whit bronoise of veggies and Modena balsamic vinegar reduction
• Mezze Maniche with fresh tuna sauté’ in white wine, cherry tomatoes basil, Taggia’s olives and
Pantelleria’s capers
• Mixed red berries with vanilla ice cream
Dinner
• Calvados marinated monkfish morsels topped with a pistachio crumble and served with valeriana
salad
• Roasted king crab and sweet garlic sauce served with sauté red chicory
• Vanilla “Cremoso” with amaretto crumble and cinnamon
Day 2
Lunch
• Tuna tartare marinated in ginger wine and tosaka sea weed
• Traditional spaghetti whit Orbetello Mullet Bottarga, chilli and parsley
• Pineapple flambé with Grand Marnier and Fior di Latte Gelato
Dinner
• Steamed seafood salad with rocket and cherry tomatoes dressed in a raspberry viniagrette
• Oven baked seabass fillet with a pinenut and almond crust served on a vellutata of zucchini
• Dark chocolate mousse with caramelized cashews and orange zest
Day 3
Lunch
• Poached eggs with Burrata, asparagus cream and Parmesan shavings
• Trofie with traditional pesto sauce, potatoes and green beans
• Sicilian Cassata with dark chocolate ganache and roasted pistachio
Dinner
• Vellutata of cabbage with sauté pink shrimps and crispy Parma ham
• Tataki of tuna in Teriyaki sauce with sesame seeds, caramelized red onion and chickpea puree
• Traditional cheese cake with red berries coulis
Day 4
Lunch
• Carpaccio of salmon marinated in beetroot and dill with mixed salad
• Barley risotto(orzotto)with crispy prawns and zucchini flowers
• Liquorice parfait whit mint sauce
Dinner
• Beef tartare whit marinated eggs and mustard sauce,
• Roasted Angus tenderloin with a Marsala gravy served with steamed baby vegetables
• “Zuccamisu” tiramisu made whit pumpkin
Day 5
Thai Lunch
• “Som Tum”Thai green papaya salad
• “Gang Ped Goong” Red curry with prwans
• “Sangkaya fugtong” steamed pumpkin custard
Japanese Dinner
• Rice noodles and vegetable stir fry with ginger and sesame seeds
• Selection of Sushi, Sashimi and California rolls with wakame salad
• Chocolate cake whit caramelized nashi pears served and green tea cream
Day 6
Lunch
• Kataifi prawns with avocado puree and red pepper cream
• Traditional linguine with clams
• Lemon sorbet whit vodka
Dinner
• “Ciuppin” Traditional Ligurian fish soup whit home-made croutons and sea food sauté
• Thin sliced sword fish served with rocket salad and cherry tomatoes.
• Pistacchio crème broule
Day 7
Lunch
• Warm salad with calamari, fresh figs and almonds
• “Catalana” Steamed lobster served with yogurt mayonnaise on a bed fresh fennel, celery, tomatoes
and bell peppers drizzled in orange citronette.
• Gianduia mousse with coconut crumble
Dinner
• Shell fish and vegetables tempura served with sweet and sour sauce
• Fillet of king fish cooked in cacao butter and cream of cauliflower
• Chocolate flan with white chocolate fondue and fresh strwaberries
All the menu is served whit home made fresh bread and Ligurian focaccia
Menu By Chef Francia Emiliano