Veal tartare seasoned with BIO olive oil, beetroot, salted pistachios and cow’s buscion mousse
1a,3a,6a,7a,10a,12a
or
Sicilian red prawns Maldon salt, squid ink mayonnaise, fennel salad
2a,3a,6a,7a,12a,14a
♦
Soft-cooked artichokes, aged Parmesan fondue and leek hay
3a,6a,7a
♦
Carnaroli risotto with turnip tops, smoked duck and ricotta emulsion
3a,6a,7a,9a,12a
♦
Filet of Irish beef and foie gras with Cognac aroma
6a,7a,12a
or
Slice of wild sea bass in a crust of toasted pine nuts and lime honey
3a,4a,6a,7a,12a
♦
Local cheese taste
6a,7a,10a,12a
♦
Sorbet

♦
Coffee