APPETIZERS
- Trio of Tartare
- Salmon Tartare, Tuna Tartare, Steak Tartare
- Paired with Ruinart Rosé
- Smoked Foie Gras and Berries
- Grilled Bread, Raspberry Jam, Pistachio (N)
- PAIRED WITH HYDE DE VILLAINE, CHARDONNAY
- Grilled Octopus
- Crispy Baby Potato, Red Pepper Coulis, Beans, Red Onion
- PAIRED WITH TERLANO QUARZ, SAUVIGNON BLANC
MAINS
- King Crab Spaghetti
- Confit Tomato, Lemon Zest, Garlic Crumble, Red Chili
- PAIRED WITH ALBERT BICHOT DOMAINE DU PAVILLON, CHARDONNAY
- Roasted Sea Bass
- Saffron Fregola, Preserved Lemon, Broccolini
- Paired with Capellanía, Viura
- Mina Short Ribs
- 48h Braised, Crushed Potato, Jus
- Paired with Caymus Vineyards, Cabernet Sauvignon
DESSERTS
- Olive Oil Sorbet
- Cold Pressed Extra Virgin Olive Oil, Maldon Salt
- Paired with Ruinart Brut
- Chocolate Souffle
- Guanaja 70% Hazelnut, Vanilla Ice Cream (V) (N) (GF)
- Paired with Taylor's 10 Port