Starter
Mixed leaf salad with poached pear, caramelized celery a pecans
Scallops (Saint Jacques mussles) with braised black root ,
vanilla potato puree , orange reduction and smoked salt
Main course
Beef cheeks braised in Marsala wine,
sautéed spinach, Parsnip purée
Confit leg of duck with truffle honey crust,
glazed shallots and homemade gnocchi
Champagne risotto with lightly smoked Scamorza cheese,
rocket salad and grilled cherry tomatoes
Dessert
Strawberry mascarpone with ice-cream
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