VEAL RAGÙ WITH TRUFFLE OIL

RAVANI WITH ALMOND FLORENTINE

SOFT BOILED EGG BREADED IN PANKO IN GRUYÈRE CREAM

CHOCOLATE MOUSSE WITH KUMQUAT AND BLACK PEPPER

VEAL CARPACCIO WITH TRUFFLE OIL

ATHENIAN SALAD WITH BLUE CRAB

SEA BASS WRAPPED IN SAVOY

SCALLOPS WITH JERUSALEM ARTICHOKE AND CARROT PURÉE