Amuse bouche

Spinach pancakes with smoked salmon, lemon cream and chives

Avocado timbale with tomato relish, coriander, jalapenos, chili dressing and crispy buckwheat

Tuna tataki and tartare with mango chutney, ponzu sauce, sesame paste and coriander

Baked line caught sea bass with bean ragout, red bell peppers purée and chorizo foam

Veal tenderloin „Rossini“ with foie gras, artichokes, baby potatoes and red wine sauce

Caramelized pineapple with coconut granola and vanilla ice cream