Chickpea hummus with oriental spices.

Prawns tartare with citrus fruits and avocado guacamole.

Beef tataki, sesame vinaigrette and spring onions.

Veal crust pie with foie gras, young Mesclun shoots.

Duck foie gras terrine, apple chutney.

Duck spring rolls.

Caviar Sturia «Osciètre» 30 gr.

Full carrots, fresh orange and ginger juice, cumin seed tuile.

Organic bass in Gravelax, fresh cream of peas with mint.

Breaded and runny organic egg, celeriac spaghetti with speck.

Just lukewarm white asparagus, whipped cream with smoked eel.

Meunière cooked Arctic char, green asparagus from Provence.

Langoustine ravioli, bisque and candied kumquats.

Larded pork tenderloin, fava beans and a full-bodied Port juice.

Saddle of lamb, barigoule artichokes, chimichurri sauce.

Prime rib (+ - 1,200 kg), new potatoes (for 2 persons)

Selection of mature cheeses.

Tatin-style Granny Smith apple, saffron honey mousse, oatmeal shortbread.

Short bread crown, creamy lemon - yuzu, marshmallow, basil sorbet.

Gianduja chocolate tartlet, caramelized hazelnuts, light chocolate-hazelnut cream.

Charlotte with strawberries, rhubarb compote.

Parma ham

Charcuterie or mixed plate.

Plate of Cecina