Menu Suggestion

Cream of celeriac,  preparations of root vegetables, citrus fruits, olive oil

Antonio Arraez Cava Brut Reserva

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Ceviche of wild caught seabass, tomato, fresh garden herbs

Pinot Gris Colmar Cuvée Tradition 2016

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Poached duck liver, beetroot, passion fruit, Szechuan pepper

Jordan Cabernet Sauvignon “The long Fuse” 2014

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Bisque of langoustines, turbot, fennel, apple, terragon

Lucien Muzard Puligny-Montrachet Blanc 2012

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“Dry Aged” sirloin, lentils “Le Puy”, foam and crisp of Parmesan

Knoll Riesling Ried Loibenberg Smaragd 2013

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Ravioli with peas, artichoke, shi-take, walnut, argula, ricotta and gorgonzola

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Slow cooked Cod, classic saffron risotto, green asparagus

Domenico Clerico Barbera d’Alba Trevigne 2015

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Monkfish, panchetta, beurre blanc vadouvan, black linguini, cauliflower preparations

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Lamb filet and stew, pommes Anna from Malta, fermented cranberry

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Fig “à Point 2020”, Roquefort A.O.C.

Rey Fernando de Castilla Pedro Ximenez

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Chocolate white/dark, sea buckthorn from Terschelling

Des Forges Côteaux-du-Layon St Aubin 2017

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“Suzan” crepes, buckwheat, mango, passion fruit, lime

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