5 COURSES
675
PAIRING OF 5 GLASSES OF WINE
550
Sea bream, grapefruit, fennel, caperberries & bee pollen
Cod, chimichurri, yuzu cosho, morels, leeks, morels & oxidized wine
Venison tartare, beets, timut pepper, figs & black trumpet mushrooms
Cannelloni, confit rabbit, pine nuts & ceps
Pear sorbet, Ymer, Chartreuse & vanilla.
SNACKS
Lucques olives
40
Gold selection caviar, creme fraiche 48%, raw shrimp & fried steam bun
285
Gillardeau oyster, lime kosho, green tabasco & kaffir lime
55
Gillardeau oyster, onion, madagascar pepper & mezcal
55
Deep fried gillardeau oyster, sichuan pepper, Japanese mayo & grapefruit
60
DISHES
Sea bream, grapefruit, fennel, caperberries & bee pollen
145
Venison tartare, beets, timut pepper, figs & black trumpet mushrooms
165
Risotto, Paleta Mangalica, marsala & wintertruffles
275
Cod, chimichurri, yuzu cosho, morels, leeks, morels & oxidized wine
235
Cannelloni, confit rabbit, pine nuts & ceps
275
Iberico tomahawk, potato puré, castelfranco & pepper sauce (2 persons)
575
Monkfish tail, tomato mostarda, kale & lobster bearnaise (2 persons)
650
DESSERTS & CHEESE
Canelé
45
Pear sorbet, Ymer, Chartreuse & vanilla.
100
Chocolate sorbet, hazelnut, white chocolate cream & miso caramel
105
Pain perdu, brown butter ice cream & tamarind caramel
115
‘Frank’s ostemad’ - Tête de Moine, tomato jam, milk bread & lavender
110