Starters

1. Gazpacho of tomatoes

with peach and mint, feta cheese and croutons.
2. Lobster

confit in clarified butter with carrot puree, fruit tartare and salad.
3. Octopus sauté

with creamed fava beans, onion pickle, and wine sauce.

Main Courses

1. Beef fillet

with puree, sautéed broccoli, gratin potatoes, and salad.
2. Chicken

with corn puree, asparagus, mushroom cream, and chicken salad.
3. Lobster pasta

with spaghetti, fresh mussels, quince, and tomato concasse in olive oil.

Desserts

1. “Deconstructed” Lemon tart

topped with vanilla ice cream.
2. Cherry confit

with vanilla ice cream and mint sauce.