First Course
Diver Scallop with Lions Mane Mushrooms, Lardon and Crispy Caper
Second Course
Sweet Brussels Sprout Leaves with Citrus and Avocado
Third Course
Semolina Angolotti with Wild Boar Ragout and Shaved Truffle
Fourth Course
Applewood Smoked Lamb, Root Vegetable Pave’ with Garnet Beet Gastrique, Pine Nut Gremolata
Dessert Course
Melting Chocolate Sphere Filled with Birthday Cake
