Chickpea hummus with oriental spices.
Tartlet with sheep’s cheese bush and fresh peas.
Prawns tartare with citrus fruits and avocado guacamole.
Beef tataki, sesame vinaigrette and spring onions.
Crunchy red beetroot spaghetti, mustard vinaigrette, grated feta.
Duck spring rolls.
Caviar Sturia «Osciètre» 30 gr.
Candied and crunchy fennel, tangy turmeric vinaigrette.
Organic bass in Gravelax, fresh cream of peas with mint.
Pan-fried squid in black garlic emulsion and mashed herbs, crispy wafer potatoes.
Just lukewarm white asparagus, whipped cream with smoked eel.
Slab of pollack, confit eggplant and vegetable curry.
Langoustine ravioli, bisque and candied kumquats.
Larded pork tenderloin, fava beans and a full-bodied Port juice.
Roasted veal sweetbread cutlets, zucchini mousseline with curry, and crunchy lemony zucchini, Chimichurri sauce.
Prime rib (+ - 1,200 kg), new potatoes (for 2 persons)
Selection of mature cheeses.
Finger Dulce and pralines, tangy passion fruit, coffee beans and gluten-free chocolate biscuit.
Short bread crown, creamy lemon - yuzu, marshmallow, basil sorbet.
Gianduja chocolate tartlet, caramelized hazelnuts, light chocolate-hazelnut cream.
Fine strawberry ravioli, creamy verbena and crushed pistachios, verbena ice cream.