Starters

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Ceviche of Jonh Dory, Tapioca Pearles, Japanese Sauce.

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Carabineiro and Tortelle of Langoustine.

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Marinated Wild Salmon, Avocado Cannelonne and Cucumber Sorbet.

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Sea Scallops and Truffle Ravioli, Sea Urchin Emulsion.

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Steak Tartare with Smoked Eel Cream- Sauce.

 

Foies Gras of Duck and Goose in Two Preparations.

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Organic Eggs à la Coque with Smoked Imperial Caviar.

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