SS 19
TO START
FARMERS MARKET
ASPARGUS RISOTTO
Mascarpone parmesan tuile
SPRING SALAD
English peas | Fava beans | Braised green asparagus | Morels | Manchego flakes | Warm watercress vinaigrette
FISH MARKET
HAMACHI CRUDO
Rainbow beet and blood peach | Chayote salad | Ginger-yuzu vinaigrette
GRILLED OCTOPUS SALAD
Marinated hearts of palm | Leek nest | Roasted heirloom cherry tomato | Smoked orange dressing
MEAT MARKET
ROASTED FOIE GRAS
Endives tatin | Truffle vinaigrette | Pumpernickel powder
BEEF TARTARE
Miso avocado cream | Poached quail egg | Confit shallots | Guajillo dressing
MAIN COURSE
FARMERS MARKET
BAKED CAULIFLOWER
Honey | Orange | Roquette chips
PATAVINI’S CACIO & PEPE GNOCCHI
Wild mushroom fricassée | Sage | Butter | Parmigiano reggiano flakes
MEAT MARKET
BEEF TENDERLOIN
Forbidden rice | King trumpet adobo | Pea parsley puree | Green garlic vinaigrette | Beef jus
ROASTED RACK OF LAMB
Red beetroot hummus | Potato fondant | Roasted cauliflower persillade lamb sauce
FISH MARKET
ROASTED MONKFISH VADOUVAN
Cardamom braised fennel
SAUTÉED LOBSTER ROSEMARY
Black radish cream | Green lentil risotto | Sauce Tyrolienne
THE END
RHUBARB MATCHA TIRAMISU
Oolong sponge cake | Micro mint | Fresh orange
CHERRY BLOSSOMS PANA COTTA
Almond milk | Ginger frozen yogurt | Sesame sable Breton