Gravlax salmon with black Sanshi berry, sour cream.

Veal tartar with raspberry vinegar, black garlic emulsion.

Vegetable in three variations, beet curry, eggplant, avocado guacamole accompanied by blinis.

Tomatoes, mozzarella from Capucins market and basil pesto tart.

Duck spring rolls.

Gorgonzola and pancetta Crostini ( 6 pièces ).

Fried markina peppers.

Ham and chicken croquettes.

Oysters, "Les Parcs de l'Impératrice" by Joël Dupuch, seawater jelly, candied lemon and bacon emulsion.

Royale of fresh eggplant, seasonal vegetables and Wasabi mayonnaise.

Vegetable raviolis with smoked egg yolk, crunchy celeriac and chickpea juice.

Langoustine cooked on the barbecue, reduced orange juice, Barbajuan bacon from Colonnata and bisque.

Peter’s Fish filet, shells and candied celery, iodized juice.

Meunière-style turbot, carrot mousseline with honey and cumin, citrus sabayon.

Duck breast with spices, roasted polenta and beetroot cooked in a salt crust.

Roasted veal sweetbread, candied vegetables and gratin with Parmesan.

Prime rib (1.200 kg), new potatoes (for 2 persons)

Panna Cotta with black tea, verbena jelly and white peach.

Caramelized Piquillos chocolate tartlet, creamy corn.

Cherry and plum duo, cocoa nibs and almond milk ice cream.

Soft cookie, crisp blackcurrant cream, pistachio praline.

Plate of Cold meats

Plate of Cecina

Mixed plate

Plate of different cheeses