Appetizer
Light melon soup
with mint and Serrano ham

Poultry liver pâté
with Lemon Curd

Couscous salad
with avocado dip

APPETIZER

Warm potato truffle foam
with keta caviar

Main course

Savoy cabbage stuffed with prawns
on fine ribbon noodles with red curry foam

or

Pink roasted veal loin
on port wine reduction with sweet potato miso puree, sautéed king oyster mushrooms, and baked Hokkaido pumpkin

DESSERT

Blood orange sorbet
with champagne