with parma ham grissini

with parmesan and lemon creme fraiche

with seared tuna, quail eggs & olives

in an arugula butter with reduced tomatoes

with spinach & in-house marinated salmon

accompanied by risotto nero, celery fumet & tarragon

on cauliflower mousseline with fava beans and olive jus

with grilled pineapple & curried lentils

on gnocchi ratatouille with pesto foam

strudel & sorbet with vanilla sauce