PIEROGI WITH FOIE GRAS, MUSHROOM DUXELLES, SPINACH, DUCK BREAST AND SOYA JUS

SMOKED MACKEREL WITH APPLE AND KOHLRABI SALAD, NUTS, BURRATA CREAM, LEMON, AND DILL OIL

GRILLED OCTOPUS SALAD WITH HUMMUS, SMOKED PROVOLA AND CHORIZO

BEETROOT CARPACCIO WITH ORANGE, NUTS, BEETROOT PUREE, MESCLUN SALAD AND FRESH SPICY SOUR CREAM

BEEF TARTARE SMOKED WITH OLIVE WOOD, PICKLES AND EGG YOLK MARINATED IN SOY SAUCE

ASPARAGUS RISOTTO WITH FRESH ONION, WATERCRESS CREAM, SCALLOPS AND LANGOUSTINE MOUSSE

DUCK BREAST WITH BEETROOT PUREE, KALE, ASPARAGUS, RED WINE AND ORANGES SAUCE

IRISH ANGUS BEEF WITH PAN FRIED FOIE GRAS, BRIOCHE, MUSHROOM DUXELLES, CAULIFLOWER PUREE, PEPPER AND COGNAC SAUCE

POACHED COD FILLET, ATLANTIC MUSSELS, ROMANESCO CAULIFLOWER, SALICORN, JERUSALEM ARTICHOKE PUREE, MUSSEL SAUCE

LOBSTER RAVIOLI, MUSSELS, SPINACH WITH LANGOUSTINE BISQUE AND WATERCRESS PUREE

CHEESE OF THE WEEK WITH SEASONAL CONFITURE

CHOCOLATE FONDANT WITH SPICY PEAR, WHIPPED CREAM AND RASPBERRY