-
Asparagus Risotto with Ramson Oil and Lemon Zest
-
Linguini with Scampi, Sun-Dried Tomatoes and Smoked Olives
-
Hand-cut Udon with Katsuobushi and Pečenica Flakes, Dashi-Leek Sauce and Cured Egg Yolk
-
Homemade Tagliatelle with Roasted Beef and Wild Mushrooms
-
Grilled Sea Bass Fillet, Swiss Chard Sauce, Potato, Capers and Lemon
-
Grilled Octopus with Kulen, Sweet Potatoes and Orange Gel
-
Slow-cooked Lamb with Green Peas Puree and Honey-Miso Glazed Carrots
-
STEAKS - served on Wild Mushroom Kombu Sauce with Almond and Root Vegetable Textures
-
Beef Fillet
-
Ribeye