APPETIZERS

Vichyssoise with Jamaican pepper and mushrooms tartare 13.00

Strawberries gazpacho with yogurt and monkfish ceviche 12.00

Warm leeks salad with our wagyu beef jerky, mashed fennel and kikos vinaigrette 13.00

Marinated salmon salad with guacamole and lentils 14.00

Foie foam with mango chutney and its crisp 16.50

Octopus and arugula risotto with corn cream 15.00

Prawn carpaccio with pineapple “all i oli”, canon and pistachios 15.00

Duck, red fruits and vegetables in the smoky forest 16.00