THE STARTERS MEAT AND VEGETABLES
Bavarian goose liver with creamed broad beans and peas goat cheese in pastry crisp
with olive sauce and honey ice cream
cauliflower with toasted curry oil tasting
Fassona: beaten with vegetables, tuna sauce and boiled with bagnet vert
Fondant eggplant curry, tomato confit, avocado and croutons
Gaspacho oil with wasabi sorbet
puff of beef tongue with green sauce and mayonnaise citrus
foie gras ravioli Jerusalem artichoke ravioli with cream of tomato soup
on turbot with rosemary cream pie
carrots and buffalo ricotta with a light pesto
Appetizers FISH
scallops with red beards and celeriac with dijon mustard
scallops on creamed cauliflower, oil emulsion and marjoram and balsamic vinegar tasting concentrated
escape: in ginger broth, ham with jelly and butter and baked with tomato
shitake mushroom tasting wild sea bass: raw with lime and coconut cream, breaded eggplant with cream in foam inside a paccheri
Potatoes with saffron wings marinated salmon on a bed of lettuce
Picolo squid ravioli with fennel bisque crustaceans
basil scampi in crispy pastry with sweet pepper emulsion
skewer with mussels baked with citrus butter emulsion
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