Specials of the day

Terrine of foie gras, gingerbread, pineapple mango chutney and its tile

Scottish smoked salmon, zests of citrus, yuzu cream

Carpaccio of scallops and its trilogy of beets

Main courses

Pâtes au homard

Linguini with vongoles and small gambas

Fillet of turbot, spelled risotto, romanesco cabbage, fish fumet emulsion

Pan-fried scallops, colannata bacon and its aged vegetables, full-bodied jus

Stuffed quail, polenta, pumpkin purée