LA CUISINE DE LA RIVIERA
60 €.
Crostini with Italian ham, rocket Parmesan
and balsamic cream.
Risotto with boletus, escalopine of foie gras.
Spaghettata with the shells, shellfish capuccino.
Salad “Riviera Chief”
(salad iceberg, dried tomato, mushrooms
Parmesan, ham
Parma, poached egg, gressini)
Ravioles with the scampis, pesto verde è rosso.
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Saltimbocca, gnocchi Gorgonzola and nut.
Cassolette of the fisherman, rusts and croûtons with garlic.
Ox thin slice
“Liguria”, tomato tian, polenta.
Calf Piccata poélée, pinions, cream-coloured of Marsala.
Canelloni of seabass, aubergines and mozzarella.
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Tiramisù with the red fruits
Pana cotta, macaroons amaretto
Sabayon Marsala, colomba
Nougat glaçé tutti frutti, sauce calisson
Skewers of fruits, melon soup marasquino
and balsamic cream.
Risotto with boletus, escalopine of foie gras.
Spaghettata with the shells, shellfish capuccino.
Salad “Riviera Chief”
(salad iceberg, dried tomato, mushrooms
Parmesan, ham
Parma, poached egg, gressini)
Ravioles with the scampis, pesto verde è rosso.
*************************
Saltimbocca, gnocchi Gorgonzola and nut.
Cassolette of the fisherman, rusts and croûtons with garlic.
Ox thin slice
“Liguria”, tomato tian, polenta.
Calf Piccata poélée, pinions, cream-coloured of Marsala.
Canelloni of seabass, aubergines and mozzarella.
*************************
Tiramisù with the red fruits
Pana cotta, macaroons amaretto
Sabayon Marsala, colomba
Nougat glaçé tutti frutti, sauce calisson
Skewers of fruits, melon soup marasquino
