GARDEN SALAD, GRILLED PEACHES, CALAMANSI AND YOGURT DRESSING, SPICED LAVASH
SUMMER TARTINE, DEVILED EGG, AVOCADO, SHAVED VEGETABLE
BURRATA, PINE NUT GREMOLATA, CHERRY, TOMATO, STONE FRUIT
CRAB SALAD, WASABI TOFU, TOMATO, PAIN DE MIE TOAST
CHILLED CORN VELOUTE, TASSO, CURRY OIL, CURRIED POPCORN
SEASONAL MUSHROOM RISOTTO, PARMESAN, FINE HERBS, PARSLEY EMULSION
CRUSTACEAN RAVIOLI, COCONUT LEMONGRASS COULIS, BAMBOO SHOOTS, HOMARD TUILE
ARCTIC CHAR, BABY LETTUCE, HERBAL DRESSING, SMOKED TROUT ROE
STRIPED BASS, FENNEL CONFIT, ARTICHOKES, TAGGIASCA OLIVES, PRESERVED LEMON
CONFIT HERITAGE CHICKEN LEG, POTATO SALAD, ALLIUMS, BLACK GARLIC
WAYGU BAVETTE AU JUS, EGGPLANT MOUSSE, MARINATED TOMATOES, CHIMICHURRI
BABY CAPRINO- JULIANNA-LE SUPERBE RACLETTE - ARETHUSA BLUE
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
PEACH TART, ALMOND CREAM, RASPBERRY COULIS
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO