pan seared tuna covered with seven types of pepper, cauliflower puree, spring salt baked onions and jus with truffle

served on a bed of tomatoes and young spinach leaves, olive oil and vanilla cream

asparagus and tomato salsa, shallot and bearnaise sauce, Parmigiano, chives

carrot puree with cinnamon, carrot jus reduction, fennel and carrot salad

pomme puree, red wine sauce, foie gras, fresh truffle and mushroom

horseradish puree, red wine and glazed vegetables

crispy octopus roll, carrot puree, grilled polenta, sauce, pumpkin oil