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

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Food matters and other musings.