Freshly baked bread, homemade Kalamon black olive tapenade,

and Corfiot truffle butter

Horseradish cream, pickled apple and burned celeriac vinaigrette

Buffalo Burrata, heirloom tomato, orange confit, olive crumble, capers,

basil olive oil, and orange dressing

Josper-cooked mussels, white wine, and spicy sauce vierge.

Served with grilled sourdough garlic bread

Josper-grilled beef flap, chicory, rocket, grain mustard, creme fraiche, walnuts, Gorgonzola cheese, and pickled pear

Vegetable roots textures and burned leek dressing

Marinated with garlic, rosemary, thyme, and extra virgin olive oil.

Served with fennel, carrot salad, and orange dressing

Homemade potato gnocchi, sautéed wild mushrooms, cream of spinach,

and Parmesan cheese foam

Chocolate crémeux, caramelized sour cherries, crumbly cacao biscuit, sour cherry sorbet, and estragon-flavored foam.

All ingredients are organic

70% chocolate liquid heart, butterscotch, and Madagascar vanilla ice cream