Appetizer:

Bird broth

Small duck confit piece and blood orange gelatin

MENU:

Slightly roasted mackerel fillet, leek and tender sprouts

Egg at 65o with seasonal mushrooms and Parmentine foam

Grilled monkfish with crustacean marinara and citric pilpil

Pork sirloin in spiced marinade with creamy pumpkin purée

“Mojito”

Petit Fours

The menus will be a full table.

Drinks not included