Dinner

Canapés

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Tartare of Scallops, Horseradish, Cucumber, Finger Lime, Pike Roe, Spiced Elderflower & Jalapeno Bouillon

Or

Foie Gras Royale, Apple, Walnut, Smoked Eel

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Turbot with Koji & Miso Glaze, Maitake, Yeasted Tapioca, Kristal Caviar “ Selection Chapter One by MV”, Cauliflower, Beurre Nantais

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Roast Anjou Pigeon, Sobacha, Jerusalem Artichoke, Apple, Foie Gras, Pigeon Sauce Infused with Earl Grey Tea

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Citrus Fruits in Three Servings

Or

Mont Blanc ’23, Chestnut Ice Cream