SoupFluffy mushroom cappuccino with mint foam and cinnamon barkMain courseSaddle of lamb served with truffle puree and young carrots with hare sorrelorHalibut confit in herb coating with nuts with a composition of carrot puree and pak choi cabbageDessertRed velvet cheesecake with chocolate slateCold buffetSeasonal cheese and cold cuts boards with quince and cranberry jam sprinkled with buckwheat popcorn and lard powderTiger prawn tartare, lime, crema fraîche, and caviarVegetable muffin with mustard dressing with the addition of black garlic and composition of aramanthus micro leaves