CHEF DE CUISINE : FABIO GENGHINI RESTAURANT MANAGER : LUCA DURI

CHEF DE CUISINE : FABIO GENGHINI RESTAURANT MANAGER : LUCA DURI

CHEF ALFREDO RUSSO Consultant Chef At Vivaldi By Alfredo Russo Sheraton Dubai Creek Hotel & Towers Alfredo Russo is the Michelin-starred Consultant Chef for Dubai s premier Italian restaurant Vivaldi by Alfredo Russo, located within Sheraton Dubai Creek Hotel & Towers. He is world-renowned for his respect for Italian culinary traditions combined with a constant drive for innovation. Russo is best known for his modern Italian fine dining restaurant Dolce Stil Novo alla Reggia ( Sweet New Style in the Royal Palace ), in the stunning Palace of Venaria, a former 17th century Royal Palace on the outskirts of Turin, since restored as a UNESCO World Heritage Site. Born in Turin, Italy in 1968, Russo found his passion for cuisine at the tender age of 13, when he helped out in the kitchens of local restaurants. After completing hotel management school, Chef Russo apprenticed at three Michelin-starred restaurants in Italy s Piedmont region. Since opening Dolce Stil Novo alla Reggia in 1990, Russo has racked up the accolades. In 1993, he was awarded his first Michelin star and entered the Jeunes Restaurateurs d Europe. Italian culinary guide L Espresso named him Italy s Best Young Chef in 2004, the American Academy of Hospitality Sciences awarded Dolce Stil Novo with the International Star Diamond Award in 2011, and the Italian Touring Club declared him one of Italy s finest chefs in 2013. Commanding the global culinary stage, Russo has presented at Spain s Lo Mejor de la Gastronomia Congreso ( The Best of Gastronomy Congress ), and Madrid Fusion, and published the books Da Idea ( The Idea ) and Il Miele en Cucina ( Honey in Cooking ). Catering to an international clientele, Russo has served as Director of the Kitchens at the Turin 2006 Winter Olympic Games, the United Nations General Assembly in 2007, UNESCO official dinner in Paris in 2009, and the Italy 150 celebration of unification in 2011. Beyond Italy, Russo oversees the classic Italian restaurant and bakery Café Torino in Mexico City, and has served as a celebrity chef on the TV show Iron Chef in 2007-2008. Through The Signature Cooking Concepts, Russo has trained chefs in Europe and Asia; and has been invited to present his cooking knowledge in the Middle East, North America, Asia, and Australia. /sheratondubaicreek @sheratondxb /sheratondubaicreek W: www.vivaldidubai.com E: vivaldi.reservations@sheraton.com T: +971.4.207.1717

ANTIPASTI / STARTERS Tagliere di Salumi e Formaggi (P) - Per Due Persone 130 Cured Meats and Cheese Board From the Piedmonte, Milano and Venice (P) - For Two People Burrata e Cime di Rapa con Pane Carasau (V) 68 Burrata cheese, Wild Broccoli Cream with Flat Bread Crostini Asparagi con Uovo Fritto e Taleggio 53 Butter Poached Asparagus, Crispy Egg and Taleggio cheese Espuma Parmigiana di Melanzane (V) 53 Parmigiana of Eggplant with Parmesan, Mozzarella, Tomatoes and Fresh Basil Radicchio, Barbabietola e Gelato di Gorgonzola, Noci e Balsamico (N) (V) 53 Radicchio Lettuce, Sliced Beetroot, Gorgonzola Icecream, Walnuts, 15 years Aged Balsamic Zucchine in Carpione con Mozzarella di Bufala (V) 53 Artisanal cold Marinated Zucchini Salad, Buffalo Mozzarella and Fresh Mint Leaves Tartaccio di Manzo con Parmigiano e Rucola 88 Beef Tartaccio (Tartare And Carpaccio) Parmesan Foam and Rocket salad Vitello Tonnato 68 Cold slow cooked sliced Dutch Veal Salad with Caper and Tuna Dressing, Baby Salad Leaves Tartare di Tonno alla Senape 68 Yellow Fin Tuna Tartare with Mustard, Spaghetti of Cucumber, Lime, Crostini of Focaccia Insalata Tiepida di Polpo con Patate, Pomodorini e Capperi 68 Sicilian Warm Octopus Salad with Cherry Tomatoes, Potatoes and Capers Calamari Croccanti 53 Crispy Deep Fried Squid, Seaweed, Tartar Sauce

PASTA E MINESTRE / PASTA AND SOUPS Se Non E' Zuppa E' Pan Bagnato (S) 68 Tuscanian Fresh Seafood Soup, Crusty Bread Minestrone Estivo Tiepido (V) 48 Minestrone with infused Fine Herb Oil Penne con Pomodorino Affumicato al Formaggio Fresco (V) 63 Penne Pasta with Smoked Cherry Tomato, Cream of Mozzarella Agnolotti di Carne con Burro e Salvia 68 Agnolotti Pasta with Braised Beef, Sage Butter Sauce Ravioli di Magro (V) 58 Spinach and Ricotta Ravioli, Spinach, Parmesan Paccheri con Funghi Porcini e Taleggio (V) 68 Large Ring Pasta, Porcini Mushroom and Taleggio Cheese Spaghetti con le Vongole (A) (S) 68 Spaghetti, whole Clams Cooked in Garlic, Parsley and White Wine Sauce (A) Lasagna Gratinata 68 Lasagna Bolognese Risotto All astice (S) 108 Alfredo s signature; Lemon Scented Lobster Risotto with Fine Italian Herbs Gnocchi con Salsiccia Mascarpone e Scaglie di Parmigiano 68 Gnocchi Cooked in a Mascarpone cream, Homemade Beef Sausage and Parmesan Shavings

SECONDI / MAIN COURSES Branzino Cotto All'olio con Funghi ed Alghe Croccanti 140 Slow Cooked Seabass in Extra Virgin Olive Oil, Confit of Mushrooms, Crispy Seaweed Merluzzo con Salsa All'aglio e Fagiolini in Insalata 140 Cod Fillet Baked with brioche crumble and Parsley Crust, French Beans Salad, Semi Dried Cherry Tomato, Roasted Garlic and Potato Sauce Gamberi alla Carbonella con Cipolla alla Cenere (S) 140 Tiger Prawns with onions on Coal Spalla di Agnello con Salsa alla Romana ed Insalatina 120 Australian organic Roast Lamb Shoulder with Roman Sauce and Mixed Leaves Polletto al Limone con Sedano Rapa 100 Lemon grain-fed Baby Chicken with Josper Oven Baked Celeriac Milanese di Vitello da Latte con Purè di Patate 145 Traditional Milanese Veal Escalope with Potato Puree Tagliata di Filetto di Manzo con Salsa al Rosmarino 160 Carved 220 gm Black Angus Tenderloin Beef Steak, Treble Cooked Fries, Rosemary Sauce CONTORNI / SIDES Spinaci Saltati in Padella (V) 30 Sauteed Spinach Verdure di Stagione Ripassate (V) 30 Seasonal Vegetable Seared in Chilli, Garlic Oil Pure' di Patate (V) 30 Potato Puree Carciofi (V) 40 Baked Artichokes in Garlic and Olive Oil

PIZZA Margherita con Pomodori Appassiti e Bufala (V) 80 Margherita with Semidry Tomatoes and Buffalo Mozzarella Pizza ai Funghi Porcini (V) 75 Porcini Mushrooms Diavola, Salame Piccante e Friarelli 75 Spicy with Beef Salami and Friarelli, Mozzarella and Tomato Sauce Frutti di Mare (S) 70 Mixed Seafood, Tomato Sauce and Mozzarella, Garlic and Parsley DOLCI / DESSERTS Tiramisu in due Consistenze 40 2 variations of Tiramisu Creme Brule Sifonata con Ragout Di Lamponi 45 Alfredo s Signature Dessert, Raspberry with Creme Brulee and vanilla Ice Cream Cannolo Siciliano con Salsa al Pistacchio (N) 45 Sicilian Pastry Rolls with Ricotta, Orange and Pistachio, Bitter Chocolate Ice Cream Cioccolato e Menta 45 Chocolate and Mint a chocolat aficionado s choice Ananas alla Sambuca (A) 40 Baby Pineapple Marinated in Sambuca, Fennel Granita (A) Gelati e Sorbetti del Giorno 40 Home made Ice cream and Sorbets of the Day (2 Scoops)