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:
Quinoa tartar with avocado, mango, duck meat, foie gras;
Sorbet:
Mint sparkling white wine.
Main course:
Baked croaker with wheat and artichokes;
Dessert:
Namelaka of white chocolate with raspberry
