Tradition, fusion and gastronomy molecular
Sea Scallop Sandwiches with Citrus Juice
Roasted Cod with Parma Ham & Fresh Sage
Sauteed Black Cod with Braised Oxtail, Salsify & Mushrooms
Salad of Haricot Verts, Tomato Tartare and Chive Oil
Carpaccio of Yellowfin Tuna Nicoise
Poached lobster, Raw Green Apple, Black Truffle Foam
Grilled Beef Tenderloin, Gold bar Squash, Parmesan wafers and Butter Hot Sauce
Cheese cake, Rose Water Ice-cream, Roasted Figs and Berry Sauce
Roasted Spring Salmon with Rhubarb Compote Yam
Red Sea Urchin In a Cucumber Vichyssoise with Kusshi Oysters and Lemon Cream
Mozzerella sferica-1 {Spherical-I mozzarella)
Foie Gras with Mustard Miso and Butternut Squash Chips
Slow Roasted Beet & Goat Cheese Gateau