LES POISSONS ET LES VIANDES

Wild turbot, sevruga caviar, Granny Smith and Ajo Blanco

Risotto, marinated langoustines with lime, bottarga and squid ink crumble

Ribeye beef served with bone marrow and confit shallots on a rye toast

Grilled seabass. fennel confit and ponzu sauce

Tagliolini with lobster and basil

Glazed short ribs, black truffle sauce and carrot trilogy

Milk fed lamb cutlets with fresh thyme

Black Cod with Malabar black pepper sauce, cabbage and coconut emulsion

Teppanyaki sole meunière