Smoked eel and caviar served on toasted brioche with herb cream

Sourdough bread and pita served with homemade dips and olive oil

Smooth tarama dip topped with cured egg yolk shavings, trout caviar, served with toasted sourdough bread

Fresh beetroot tartar paired with horseradish cream and caramelized onion shards

Cheese served with grilled lemon and homemade marmalade

Thinly sliced beef with figs brulé , parmesan, balsamic, red wine glaze and hazelnut