Poached quail eggs served on lamb’s lettuce with roasted prosciutto and fresh pomegranate.
rucola salad, red chicory, lettuce with extra virgin olive oil
potatoes with black mustard, peppers, aubergine and courgette ratatuille in sweet red pepper essence
cooked for 7 hours, carrot cream, roasted fennel, onion and garlic sauce
raspberry, mango, apple
apple in puffed pastry, vanilla, chocolate