StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Sushi 12 pieces / person4× futomaki philadelphia (salmon, lettuce, avocado, cucumber, cream cheese)4× california with tempura shrimp wrapped in salmon4× california with roasted salmon and peachWarm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
AppetizerRoasted red pepper tartare with walnuts, pomegranate molasses, and herb dressingMain courseSea bass fillet with truffle and white asparagus in champagne foamDessertPistachio sponge cake with Greek yogurt and honey foam, and raspberry powder
AMUSE BOUCHESourdough bread with boletus butterCOLD STARTERBeef tartare made of limousine tenderloin with chanterelles marinated in lovage oil, potato crisps and quail eggHOT STARTERDuck dumplings with chanterelles and sun-dried tomato mousseMAIN DISHLamb loin with creamy polenta, roasted cauliflower and baby zucchini in sage sauce with chive emulsionDESSERTMonoportion: Pistachio tart with raspberries
