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27 February 2020
Chef Giuse Ricchegood
The wine is the protagonist Pigato
appetizer
Bonito in Bread Crust
with Bottarga Mayonnaise
and Vegetable Gardener
first course
Tortello di Buridda from Totanaccio
and Ciuppin di Pesce from the Gulf of Noli
second dish
Turbot, seaweed, horseradish apple
and Emulsion of Sea Shells
dessert
Our Tiramisu
The coffee is offered by Caffè La Genovese
All dishes will be paired by our Sommelier with a selection of wines from Vite in Riviera.
The dishes can be modified in relation to the availability of fresh products
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28 February 2020
Chef Vinod Sookar
The wine is the protagonist Rossese di Dolceacqua
appetizer
Chicken Pancakes with Coconut and Mint Smoothie
appetizer
Eggplant Chutney, Lime Avocado, Stracciatella
and Crunchy Chickpeas
first course
"Bowl Renverse" with Basmati Rice,
Broccoli, Carrots, Swiss Chard and Quail Egg
second dish
“Garam Masala d'Agnello”, Piadina with Mediterranean herbs
dessert
Coconut Mousse, Cocoa Bean Crumble, Tapioca and Mango
The coffee is offered by Caffè La Genovese
All dishes will be paired by our Sommelier with a selection of wines from Vite in Riviera.
The dishes can be modified in relation to the availability of fresh products
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5 March 2020
Chef Deborah Corsi
The wine is the protagonist Vermentino
appetizer
My mullet alla livornese
first course
Potato dumplings
with Pink Prawns of Piombino
and Crunchy Asparagus
second dish
Slice of Amberjack with Toasted Hazelnuts
and Spuma di Cacciucco
dessert
Campigliese cheesecake with lemon
and Aria di Rosmarino
The coffee is offered by Caffè La Genovese
All dishes will be paired by our Sommelier with a selection of wines from Vite in Riviera.
The dishes can be modified in relation to the availability of fresh products
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6 March 2020
Chef Gianpiero Vivalda
The protagonists are Ormeasco and Granaccia wines
appetizer
"The Winter Garden"
Vegetable crudités from the garden on Jerusalem artichoke purée
and Anchovy Cream from the Cantabrian Sea
first course
Raviolo with Carmagnola Gray Rabbit,
Riolo Shallot Water and Precious Black Truffle
second dish
Suckling Pig with Mustard, Pine Cone Beans and Smoked Pineapple
& Hand washed veal tripe,
creamed with Red Cow Parmesan
dessert
Bodrato Dark Chocolate Mousse
and its Crunchy with Pears in Wine and Amaretti
Colomba dell'AtelieReale in the centerpiece
The coffee is offered by Caffè La Genovese
All dishes will be paired by our Sommelier with a selection of wines from Vite in Riviera.
The dishes can be modified in relation to the availability of fresh products
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