STARTERS

Malanga root tacos filled with spicy tuna, masago and avocado, topped with jalapeño
foam.

FIRST COURSE

Lobster spaghetti, bisque reduction cherry tomato and fresh herbs.

SECOND COURSE

Rack of lamb, cauliflower and herbs purée, asparagus cream and Barolo reduction.

DESSERT

Chef creation coconut merengue, spicy peach ice cream and caramelized strawberry.