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