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Served with shallot mignonette and tabasco

Creamy cauliflower soup garnished with basil oil and garden flowers

Gem lettuce gently tossed in an anchovy dressing, topped with parmesan cheese and toasted croutons

Baby beets garnished with fennel, goat cheese mousse, and hazelnut tuile

Steak tartare garnished with quail egg and finished with olive oil, served with toasted brioche

Slow-cooked Carnaroli rice infused with mushrooms, parmesan and shaved black truffle

Sautéed in butter with parsley and garlic

Cherry tomatoes nestled in warm pastry, served alongside chilled burrata and basil pesto

Dressed in a garlic and herb butter served alongside fava bean purée

Golden Reserve Caviar, crème fraîche, chives, warm blini

House-made pasta tossed in a sauce of vodka and crème fraîche, garnished with chives & Golden Reserve Caviar (1.5oz)

Seared branzino placed on a bed of artichokes with confit tomato & green olives

Seared salmon served with carrot purée, green beans, chanterelles mushrooms and whole grain mustard sauce

Grass-fed beef tenderloin with cognac and Zanzibar peppercorn sauce

American Wagyu grilled and garnished with caramelized shallots and vinegar jus

Grilled Angus ribeye with beef jus

Honey glazed Rohan duck breast served atop of plum compote

Snowdance farm chicken served with mashed potatoes and seasonal vegetables