Menu
320
The Chef’s Amuse-Bouche
Starters
- Cuttlefish, Marrow, Oscietra Caviar
- Langoustine “Vitellato”
- Royal Blue Brittany Lobster
- Egg Nestled in Winter Greens
Pasta
- Gnocchetti with Artichokes, Squid, Mullet Roe
The Chef’s Surprise
Main course
- Turbot, Carrots, Passion Fruit, Oscietra Caviar
Dessert
- Blood Orange glacé with Sansho Pepper and Champagne Foam