We Start With
Tuna tataki and Nikei tuna tartar, avocado emulsion, sweet potato, sesame seeds and cream of coconut with "tiger milk".
Smoked salmon, truffled ricotta mock cannelloni, grilled summer boletus, fresh spinach, smooth spicy yoghurt cream, cucumber and avocado crisp.
Thin sliced Pleurotus Eryngii, lightly seared, creamy straciatella cheese, house-infused garlic oil , with shaved truffle.
To Continue
Foie mi-cuit covered with thin slices of caramelized apple, late harvest gelée and orange bread croutons.
Land or Sea
Flour dusted red prawns, crispy fried eggs and red shrimp sauce.
OR
Smooth ox tail rice, seasonal wild mushrooms and beef stock.
Sweets
Caramelized sponge cake topped with crême brûlée accompanied by meringue milk ice cream.
Coffee
Our chocolate truffles.
Cellar
Red: Crianza. D.O. Rioja.
White: Verdejo. D.O. Rueda.