Appetizers

Steamed lobster, bisque reduction, yuzu mayonnaise and paprika infused oil
(2,4,6,10,11,12)

Wild Salmon marinated with beetroot served with green apple gel and radish
(4,12,14)

Heirloom tomatoes, burrata from Andria, green basil oil and fresh basil
(7,8,9) V

Angus Tenderloin, capers, anchovies, lemon zest, Dijon mustard, Worchester drops and truffle caviar
(1,4,9,10,12)

Slightly marinated red tuna in soy sauce, covered in sesame seeds, served with wasabi mayo and pickled radish
(1,3,4,6,9,11,12)

Slow cooked veal and pork meatballs, crispy on the outside, served with saffron mayo and veal jus reduction
(1,3,7,8,9,12)

Veal cooked sous-vide with Yellow-Fin tuna, capers and anchovies sauce served with warm focaccia
(1,3,4,9,12)

Caviar at Your choice (Beluga/Sevruga/Ossetra/Baerii Black) served with garnishes and mini blinis (Crème frâiche, chives, shallots, capers, lemon wedges, unsalted butter, hard-boiled egg yolk, hard-boiled chopped egg whites)
(1,2,3,4,6,7,12,14)