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:
Prawns, red wakame, mango with radish vinaigrette salad
Sorbet:
Mango with sparkling white wine
Main course:
Confit duck with apple crêpes
Dessert:
Cheese geometry
