Feedäfu

baby lobster tail topped with avocado salsa and lemon créme fraiche foam

beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

thinly sliced topped with lime and soy reduction molecular caviar

with Saffron Broth and Yogurt Sphere

with crispy cubes of pancetta and shiitake mushrooms

sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul

watercress and carrot with jicama, walnuts, apples, curry vinaigrette

with Chanterelle demi glacé

with spring vegetables and potato purée and brown butter

with fresh herb basil butter

line-caught salmon with cucumber dill sauce

with caramelized root vegetables in a natural reduction, topped with lemon zest

white truffle cream, balsamic reduction accompanied with a carrot purée and lobster foam served with seasonal vegetables

with blackberry balsamic reduction

artichoke hearts, roasted red peppers, spinach, black olives and cheese baked in a pastry crust

with raspberry sorbet and vanilla browned butter

warm chocolate almond torte with amaretto caramel gelato & chocolate hazelnut ice cream

mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes

French miniature version of gourmet opera, tiramisu, and éclair desserts

citrus splash mousse filled with lemon curd, raspberry mousse with raspberry preserve, toasted coconut filled with Nutella ganache.

Nutella, vanilla brown butter custard, chocolate ganache, lemon curd, raspberry preserve.

Chocolate, blackberry, citrus, mocha

chocolate brownie cupcakes filled with Black Forest cherry mouse.

sweet dough cardamon bun filled with vanilla almost paste with whipped cream topping.

creamy lemon custard, fresh lemon concentrate, topped with powdered sugar on a tender, crumbly crust.