Menu à la carte

white chocolate chips with beetroot tartlet, roasted hazelnuts, raspberry gel

and dill with radish, lovage mayonnaise, and tapioca chips

and foie gras with beetroot, black truffle mustard gel and bread chips

stuffed with shrimp tartare with marinated celery and yellow beetroot, dill mayonnaise and

with truffle oil with Jerusalem artichoke meringue, peanut butter and lemon emulsion and caviar

with vegetable julienne and beef tail garnish

with truffle oil and walnuts

with roasted tuna pieces

with anchovy dressing, roasted bacon, parmesan chips and bread croutons

with chicken breast

with grilled shrimps

with roasted prawns, pecorino cheese, parsley pesto and baby spinach leaves

with spiced potato purée, fava beans, radicchio, blood orange gel, and celery sauce

with roasted butternut squash with quinoa crust, burnt onion gel, roasted fennel and chive Beurre blanc sauce

with roasted onion puree, butter kale, marinated scallions, roasted hazelnuts and a ginger, lemon and honey vinaigrette

wrapped in caul fat with pea cream, marinated shallots, mushrooms, fried potato, and black garlic sauce

with parsley puree, roasted celery, pickled sea buckthorn, fried leek straw and demi glace

with broccoli puree, fried potato croquette, black root and Albufera sauce

tender turkey breast baked in truffle butter, 60 days aged Black Angus beef, tomato and onion chutney, roasted foie gras, fries and Waldorf salad

with root vegetable sauce with Carlsbad dumpling and cranberry gel

in cream sauce with porcini mushrooms, shallots, truffles, currants and pecorino cheese

with french fries

with vegetable sauce, with Carlsbad dumpling and cranberry gel

with lime, cotton candy, white chocolate, apple espuma and mojito jelly

with burnt meringue, coconut crumble, raspberry sauce and lemon oil

with peanut praline, brownies with Maldonado salt, cherry-clove gel and cherry and elderflower espuma

with fruit mustard