Fried shrimp served with romesco sauce, Greek feta, and Gouda cheese
Smooth tarama dip topped with cured egg yolk shavings, trout caviar, served with toasted sourdough bread
Thinly sliced beef with figs brulé , parmesan, balsamic, red wine glaze and hazelnut
Smoked eel and caviar served on toasted brioche with herb cream