Starters
Marbled Foie Gras, Grapefruit Jelly
Grapefruit chutney with four spices, homemade brioche
Red tuna tartare and tataki with sesame seeds
Peach and balsamic vinegar sorbet
Homemade Octopus and Cuttlefish Ravioli à la Sétoise
Fish soup, aioli espuma
Main Courses
Roasted monkfish with Beetroot flavoured beurre blanc
Yellow beetroot purée with raspberry vinegar
Seared red mullet, taggiasche olive virgin sauce
Fennel declination
Matured « Chuck Flap Angus », veal jus
Green pea and mint purée, stuffed pepper, fried garlic
