Spring
appetizer
Chicken Katsu
starter
Heritage Tomatoes with Burrata Mozzarella, Tapenade and Basil Cress
main
Duck Leg confit with Fricassée of Mushrooms, Potatoes, Baby Asparagus, Heritage Carrot
dessert
Lemon Cheese Cake with Fresh Raspberries, Tuile, Coulis
amuse
Chocolate