A small amuse - basically a re-constructed Salmon Omelette...

Another small amuse - Cod on potato mash with a small garlic creme and a piece of crispy bacon to garnish

Raw scallops with pickled truffels - with crispy bread dividing the layers.

Only best produce used. Here a lovely salad of Cotolleta di Parma, with Melon and Basil

Here garnished with a slice of crispy bacon and the mash consisting of potatos and sweet potatos.

Here in a Fennel version, different textures of Fennel, with a small butter roasted potato and rocquet salad.

Here filet of beef with a green pepper sauce and roasted vegetables.

Here with a potato/celary mash, and braised vegetables, garnished with a classic fond/madeira/port reduction.