Tender cod with a caramelized miso glaze, creamy fennel velouté and a citrus nage
Half chicken with a sticky lemon glaze, herb-roasted baby potatoes and charred cherry tomatoes
Iberico served with potato terrine, charred leek and a velvety Liaison foam
Casarecce pasta with pistachio-basil pesto & herb infused oil (+3€ burrata)