Spizz

Cacio e pepe pasta with chanterelles, burrata, and lemon oil.

Biscuit cake served with raspberry parfait and caramel pepper.

Asparagus cream soup served with asparagus ravioli and ragout.

Asparagus salad with prawns, Szechuan strawberries, rucola, and coriander-lime dressing.

Asparagus with lemongrass, sweet potato gratin, and Thai coconut foam.

Fresh asparagus served with Hollandaise sauce or melted butter and baby potatoes.

Cured ox tongue.

Monkfish medallion.

Quail breast served with chestnut purée and truffle vinaigrette.

Venison tartare with porcini mushroom crème fraîche.

Strozzapreti pasta with pumpkin caponata, kale, and stracciatella cheese.

Carp carpaccio with kombu seaweed, porcini mushrooms, hazelnuts, and buttermilk.

Venison leg and fillet served with quince, Brussels sprout leaves, topinambur, and wild jus.

Mille-feuille with pumpkin mascarpone cream.

Norwegian salmon crudo with avocado, passion fruit, and apple-cucumber salsa.

Grilled octopus with cauliflower, blood orange chorizo, polenta, and beurre blanc.

Seafood risotto with sobrasada, sea beans, and bouillabaisse foam.

Whole fresh sole served with chard, new potatoes, and lemon-caper butter sauce.

Grilled half lobster tail with spinach, truffled potato purée, and lobster foam.