Cuisine:

• Mediterranean
• Others
• Italian

Sirocco Description:
Chef Livio Massignani and his wife, pastry chef Margherita, deliver an impressive and authentic dining experience at this elegant Italian restaurant. The atmosphere is more formal than usual in the desert, and the food lives up to the presentation. Massignani is Venetian and many of the dishes reflect his origins. The menu changes by the season, and nearly all of the produce is organic. Among the antipasti, we recommend the spicy shrimp or try one of the risottos, either with seafood, asparagus and shrimp or mushrooms. The rich lobster ravioli in a Venetian-style lobster-brandy sauce is satisfying. Palate-freshening sorbets punctuate the progress of the meal, leaving you ready for the next course. Massignani imports as much of the fish as he can from his native region, never serves anything but wild fish, and prepares it all with respect. Meat lovers should try the veal chops Milanese with organic baby arugula. Margherita makes a selection of breads and pastas daily, in addition to her desserts. Leave room for the impressive chocolate-raspberry-marmalade cake.


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