Aperitif served with Champagne
Lobster tartare seared in sesame oil, traditional pumpkin cream, “Trombolotto” broth, puffed buckwheat
Lion’s Mane mushroom in kombu seaweed, almond milk, sea grapes
Tagliatelle, beurre blanc, seaweed pesto, bone marrow and sea urchins
60 months aged Parmigiano Reggiano liquid ravioli and white truffle
Roe deer, rice vinegar demiglace, persimmon in compote, parsley radish and nasturtium
Frangipan with wild cherries, wasabi cherry ice cream, vanilla scented creme anglaise
Petit four
Champagne at midnight
