Menu
Isabella’s cuisine is as rich and varied as the geography that influenced her menu, with a variety of robust flavors from the mountainous region to the seafood and shellfish from the coastline. Using only the freshest – and in many cases, seasonal – ingredients, dishes represent a healthy balance, with simple yet rich inventiveness in preparation.
In this case, design influences are detected in the cuisine as well as the décor. Presentation and menu design were created to visualize and promote a sense of sharing and to fill the air with the aromas of true Italian food.
We worked with accomplished Chef Fabrizio Schenardi (from Piemonte) in designing the menu, which starts with appetizers like Tartare di Tonna Piccante ( Yellowfin Tuna served with Bagnet Russ, a Spicy Tomato Sauce from Piemonte or Gamberi con Insalata Mista ( Sautéed Shrimp wrapped in Italian Smoked Cured Bacon served with Spinach and a Lemoncello Dressing) . Fresh pizzas – traditional Italian style and brick-oven baked – are a necessity, along with the many masterful combinations of pastas, fresh vegetables, seafood and Italy ‘s finest cheeses. Seafood is also predominant in main dishes like Branzino con Pate Olive (Grilled Sea Bass served with Red Onions and topped with an Olive Pate), Tonno Grigliato con Pepe Rosso ( Tuna Grilled with Mustard and Red Peppercorns served with a Red Pepper Coulis) as well as flavorful cuts of meat, like the Manzo Toscano con Herbe (Beef Tenderloin cooked with Sage & Rosemary served with a Chianti Sauce and Olive Oil Herb Mash) and the Veal Saltimbocca (Veal and Prosciutto in a sauce infused with Mushrooms & Madeira and Olive Oil Mash Potatoes)
While dishes are influenced by traditional Italian flavors, preparation takes on a bold new approach. Various elements and layers of dishes are prepared together at once, so that all flavors meld, without risking a particular flavor to be overdone.
