CHEF DE CUISINE: FABIO GENGHINI RESTAURANT MANAGER: MICHAL ZEMLICKA

CHEF DE CUISINE: FABIO GENGHINI RESTAURANT MANAGER: MICHAL ZEMLICKA

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

SEASONAL TASTING MENU Enjoy Chef Alfredo s latest menu that boasts in season flavors from Italy and have it perfectly paired with wines handpicked by Alfredo himself. Crudo di pesce (S) Mixed fish carpaccio Scavi & Ray, Prosecco Spumante, Veneto Insalata di carciofi con zabajone al pistachio (V)(N) Warm artichoke salad with pistachio sabayon Trebbiano d Abruzzo, Caldora, 2011 Risotto pizza margherita (V) Pizza margherita risotto Apulo, Fiano, Chardonnay Altemura, 2012 Scottata di controfiletto wagyu con caponata (N) Seared Wagyu striploin with aubergine caponata Chianti Superiore, Banfi, 2013 Granita di liquirizia Liquorice granite Cremoso di ricotta e agrumi Ricotta cheese and citrus parfait Moscato d Asti, Filly, Alfredo Russo, 2014 Food only 299 AED / with pairing wines 499 AED per person

ANTIPASTI / STARTERS Radicchio, barbabietola e gelato di gorgonzola, noci e balsamico jelly (N) (V) 58 Radicchio salad, sliced beetroot, gorgonzola ice cream, walnuts, 15 year aged balsamic Zucchine in carpione con mozzarella di bufala (V) 53 Artisanal cold marinated zucchini salad, buffalo mozzarella and fresh mint leaves Insalata tiepida di polpo con patate, pomodorini e capperi 65 Warm octopus salad with cherry tomatoes, potatoes and capers Insalata di carciofi con zabajone al pistachio (V)(N) 55 Warm artichoke salad with pistachio zabajon Insalata di pomodori marinati all aglio 60 Tomatoes and leaves salad with garlic and olive oil dressing Crudo di pesce (S) 85 Mixed fish carpaccio on ice Tagliere di salumi e formaggi (P) - per due persone 130 Cured meats and cheese board from the Piedmont, Milan and Venice (P) - for two people Burrata e cime di rapa con pane carasau (V) 75 Burrata cheese, wild broccoli cream with flat bread crostini Asparagi con uovo fritto e taleggio (V) 55 Butter poached asparagus, crispy egg and Taleggio cheese espuma Parmigiana di melanzane (V) 50 Eggplant parmigiana with parmesan, mozzarella, tomatoes and fresh basil 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 veal salad with caper and tuna dressing, baby salad leaves Calamari croccanti 55 Crispy deep fried squid, seaweed and tartar sauce

PASTA E MINESTRE / PASTA AND SOUPS Se non e' zuppa e' pan bagnato (S) 65 Tuscanian seafood soup with crusty bread Minestrone estivo tiepido (V) 50 Minestrone soup with infused fine herb oil Risotto pizza margherita (V) 65 Pizza margherita style risotto Risotto all astice (S) 130 Lemon scented lobster risotto with fine italian herbs Pappardelle ripiene di carbonara (P) 75 Pappardelle fresh pasta stuffed with carbonara sauce Ravioli di magro (V) 60 Spinach and ricotta ravioli with parmesan Paccheri con funghi porcini e taleggio (V) 70 Large ring pasta, porcini mushrooms and taleggio cheese Penne con pomodorino affumicato al formaggio fresco (V) 65 Penne pasta with smoked cherry tomatoes and cream of mozzarella Spaghetti con le vongole (A) (S) 65 Spaghetti, whole clams cooked in garlic, parsley and white wine sauce (A) Lasagna gratinata 65 Lasagna bolognese Gnocchi con salsiccia mascarpone e scaglie di parmigiano 65 Gnocchi cooked in mascarpone cream, homemade beef sausage and parmesan shavings Tagliatelle con ragu alla Bolognese 70 Tagliatelle pasta with handcutbolognese sauce

SECONDI / MAIN COURSES Branzino cotto all'olio con funghi ed alghe croccanti 150 Slow cooked sea bass in extra virgin olive oil, porcini mushrooms, crispy seaweed Merluzzo con salsa all'aglio e fagiolini in insalata 140 Parsley crumbled cod fillet with French beans, semi-dried cherry tomatoes and potato foam Gamberi alla carbonella con cipolla alla cenere (S) 140 Tiger prawns with onions on ash Milanese di tonno con composta di pomodori verdi 120 Tuna steak Milanese style with green tomatoes compote Polletto al limone con sedano rapa 100 Lemon grain-fed baby chicken with oven baked celeriac Spalla di agnello con salsa alla romana ed insalatina 120 Roasted lamb shoulder with Roman sauce and mixed leaves Milanese di vitello da latte con purè di patate 160 Traditional Milanese breadcrumbed veal escalope with potato puree Tagliata di filetto di manzo con salsa al rosmarino 160 Carved 220 grams Black Angus tenderloin steak, treble cooked fries with rosemary sauce Stracotto di Vitello alla piemontese con spumoso alle patate 120 Piedimont braised veal in red wine with foamy mash potatoes Scottata di controfiletto di wagyu concaponata di melanzane e peperoni (N) 150 Seared wagyu sirloin with aubergines and peppers caponata CONTORNI / SIDES Spinaci saltati in padella (V) 30 Sautéed spinach Verdure di stagione ripassate (V) 30 Seasonal vegetables seared in chili and garlic oil Pure' di patate (V) 30 Potato purée Carciofi (V) 40 Baked artichokes in garlic and olive oil

PIZZA Margherita con pomodori appassiti e bufala (V) 80 Margherita with semi-dried tomatoes and buffalo mozzarella Pizza ad anello con verdure grigliate (V) 75 Pizza ring with grilled vegetables Diavola, salame piccante e friarelli 70 Spicy with beef salami, friarelli, mozzarella and tomato sauce Pizza nera con Frutti di mare(s) 80 Black pizza with mix seafood, garlic and parsley Pizza patate e rosmarino (V) 70 Pizza with potatoes, rosemary, garlic & potato foam DOLCI / DESSERTS Tiramisu in due consistenze 40 2 variations of Tiramisu Creme brule sifonata con ragout di lamponi 50 Alfredo s signature dessert Crème brûlée foam with raspberry ragout and vanilla cream Cannolo Siciliano con salsa al pistacchio (N) 50 Sicilian pastry rolls with ricotta, orange, pistachio and bitter chocolate ice cream Cioccolato e menta 45 Chocolate and mint mousse Ananas alla sambuca (A) 40 Pineapple marinated in Sambuca and fennel sorbet (A) Gelati e sorbetti del giorno 40 Ice cream and sorbets of the day Tortino di ricotta ed agrumi 45 Ricotta and citrus tart Tortino di cioccolato fondente al gianduja (N) 50 Gianduja chocolate fondant, amaretto ice cream

Chef Alfredo Russo and the entire team invite you for special occasions at Vivaldi by Alfredo Russo. Aperitivo a la Milanese Start your evening in a Milanese style. Join us everyday from 5 to 8 pm and enjoy a selection of complimentary Italian canapés and order from our selected cocktail menu. Cooking Classes The cooking classes is a custom-designed, interactive culinary experience showcasing Vivaldi by Alfredo Russo finest cuisine. The kitchen has always remained the Chef s domain. It is where he makes magic. But what happens when the guests move closer to the chef and enter his field of action? Diners can interact on a one-on-one basis with the Chef in his space... Wine Tasting Dinner Experience and celebrate with perfectly paired food and wine tasting menu for AED 499 per person.

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