Cold:
Foie blini with confit orange;
Vegan crêpes with guacamole;
Tomato soup (Gazpacho) shot;
Hot:
Mixed croquettes (ham, mushrooms, hake);
Pork meat skewer with ginger and soy;
Tempura cuttlefish, cod with kimchi mayonnaise.
Appetizer:
Squid and cod ravioli with red king prawn sauce;
Sorbet:
Yuzu with Cointreau (licour)
Main course:
Beef tenderloin with confit potatoes and eggplant sauce;
Dessert:
Crunchy sphere of chocolate
