Appetizers

• 12 Chicken and chanterelle soup

  with tarragon

• 12 Baked goats cheese

  with summer vegetables 

• 12 Prosciutto di Parma

  with black mission figs

• 14 Beetroot salad

   with watermelon and robiola 

• 15 Plum tomato and basil galette

  with burrata

• 16 Smoked haddock and quail egg tart

• 16 Octopus

  with fingerling potatoes, capers and parsley

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