ON-PROPERTY DINING
About Chef Igor Bocchia
Igor Bocchia grew up in the picturesque mountains near Venice, where his culinary journey began under the mentorship of Michelin-starred chefs. Over the course of his 30-year career, he honed his craft in five-star luxury hotels across Europe, Oceania, Asia and Africa. After 15 years abroad, Igor returned to Italy, bringing with him a wealth of global culinary skillsets. Combining his extensive experience, love for cooking, and creativity, Igor delights his guests with exceptional dishes that are often perfectly paired with fine wines.
Prix Fixe Menu
Jan. 30 - Feb. 7
CAPESANTE
House-Smoked Scallops, Truffle Potato Purée,
Saffron Sauce & Bottarga GF
RISOTTO
Mascarpone, Prosecco & Porcini Mushroom Risotto,
Provola Cheese, Egg Yolk Emulsion & Black Truffle GF, V
BRANZINO
Seabass Fillet Coated with Taggiasca Olive Tapenade, Green Asparagus, Black Truffle and Pistachio Pesto GF, DF
-or-
MAIALE
Pancetta Wrapped Pork Loin, Sautéed Artichoke,
Roasted Cashew Nuts Marinated in Amaretto Di Saronno,
Black Truffle GF, DF
LAVANDA
Lavender Ice Cream, Peaches Marinated in Lavender,
Biscotti Crumble, Carrot Infused Lavender Sauce V
Prix Fixe Menu
Feb. 8 - 13
POMODORO VERDE
Pan-Fried Green Tomato in Grissini Crust, Stracciatella Cheese,
Black Truffle, Arugula Pesto, Goat Cheese Yogurt v
CULLURGIONES
Sun-Dried Tomatoes and Ricotta Cheese Cullurgiones,
Smoked Ricotta, Black Truffle, Crispy Sage,
Cinnamon Butter Sauce v
​
BRANZINO
Seabass Fillet Coated with Taggiasca Olive Tapenade,
Green Asparagus, Black Truffle, Pistachio Pesto GF, DF
-or-
COSTINE DI MANZO
Roasted Beef Spareribs, Borettane Onion Sauce,
Oven-Baked Tropea Onion in Balsamic Vinegar and Black Truffle
PERA
Pear Crumble, Four Spices Ice Cream, Vin Santo Sauce
​
