Zagat

with polenta, soft blood pudding, frisee salad with prosciutto, lemon oil emulsion

with slow braised duck leg, roasted chanterelle mushrooms and mushroom foam

confit tomatoes, toasted garlic, pumpkin seeds and marinated figs

pickled pear and ginger with cucumber, wasabi creme fraiche and soy

with beetroot and curried creme fraiche, micro greens and pink grapefruit

with fig marmalade, toasted brioche with spinach salad, apricot compote and hazelnut aioli

with goats cheese ravioli, celeriac fondant, watercress cream, light truffle, oxtail jus

with mushroom duxelle, cepe flavored orzo with asparagus, peas, fava beans in arbafura sauce

with poached figs, butternut puree, puy lentils with sunny side up quails egg and green apple salad

with white beans puree, casserole of white beans with piquillo pepper and clams with basil

with truffle crushed potatoes, braised baby leeks, fricassee of enoki mushrooms and summer morels

with foie gras, celeriac roumalade, celeriac mousseline, wild rocket, shaved black truffle and truffle aioli

with hollandaise

with soft hens egg

with parmesan

with truffle aioli

with chocolate peanut butter brownie and pistachio ice cream

chili syrup, mango and coriander ice cream

with raspberries and short bread biscuit

with toasted coconut, exotic fruits with orange blossom water, purple basil

with natural yogurt, strawberries puree, fresh strawberries and sable biscuit

with crusty bread and fig marmalade

mascarpone chantilly