Chef Nicolas Di Giovanni

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

-Tartines and Canapes: Tapenade of olives and anchovies, Rouille saffron sauce, 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

-Almonds pudding with delicious fresh red fruit sauce

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, affettato affumicato e noci

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

Insalata alpina di mix di radicchio, pinoli tostati, prosciutto 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)

Risotto di riso carnaroli al radicchio trevigiano

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

Casarecce alla crema di funghi trentini e mascarpone (opzionale tartufo)

Lasagna con crema di spinaci, prosciutto e fontina alla besciamella

Minestrone alla genovese con pesto fresco di basilico

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

Cotolette 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

Pasticcio di melanzane con ragù speziato e delicata salsa besciamella

Polpette alla contadina in salsa di pomodoro e piselli

Parmiggiana di melanzane con contorno di misticanza

Stufato di pollo, patate e verdure, con crema al curry

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

Tiramisu Classico

Panna Cotta 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

-Pasta with delicious selection of Italian forest mushrooms and cream cheese sauce

-Spinach, cheese and ham Lasagne with creamy béchamel white 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

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

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

-Tuscany beef meatballs in traditional italian tomatoes sauce

-Eggplant Parmigiana pie with tomatoes sauce, parmesan cheese and mozzarella cheese, with green leaves

-Chicken, potatoes and vegetables stew, in creamy curry sauce

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

-Classic Tiramisu

-Panna Cotta pudding, 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

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

Vellutata cremosa di piselli e mandorle, allo iogurt fresco

Zucchini alla Rouen, al vapore con schiuma di roquefort, noci e olio vergine di noci

Voul au Vent con tapenade di olive nere, capperi e acciughe

Quiche Lorraine di formaggio, uova e pancetta affumicata, su letto di misticanza

Ratatouille di verdure mediterranee alle erbe provenzale, con riso basmati

Crepes di grano saraceno con crema di spinaci e formaggi francesi, con chutney agrodolce di mele

Boeuf Bourbignon vegetariano, stufato di seitan con champignon e carote al vino rosso

Gratin Dauphinois, patate gratinate alla panna e noci moscata

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

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

-Velouté creamy and soft soup of peas and almonds, with fresh yogurt

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

-Tartines and Canapes: Tapenade of olives and anchovies, Rouille saffron sauce, 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

-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