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From the beginning, Ai Fiori’s concept has stemmed from the cuisine of the French and Italian Riviera. Therefore, you’ll find a menu heavily dominated by a blend of dishes from those seaside regions of Italy and France. When chef Michael White and Ahmass Fakahany (CEO of the Altamarea Group hospitality brand) concocted the plan for the menu, the premise was to take traditional dishes and add a more contemporary twist. The result? Playful plates such as ratatouille made with a crispy tempura squash blossom or a new version of lobster bisque made with slices of raw lobster and hot cream. The menus at the Forbes Travel Guide Four-Star restaurant change seasonally to keep things fresh and varied, but for dinner you can expect to find pastas such as ricotta and mascarpone ravioli with sottocenere and a red wine glaze, or fish dishes such as pan-seared sea scallops with corn, chanterelles, pancetta and polenta.
Breakfast options run the gamut from buttermilk pancakes with apple compote and honey ricotta to a duck hash with duck confit, poached egg, tomato hollandaise and scallion. Ai Fiori serves a two-course lunch for $42 where you can order starters such as a roasted beet salad with Greek yogurt, pine nuts and apples, and main course dishes such as Atlantic cod with faro, nettles, pearl onion and chicken consommé. But don’t forget about dessert. The restaurant’s impressive sweets selection offers options such as panna cotta made with goat’s milk crema, candied fennel and apricot sorbetto, as well as a curated cheese list.