NEW YEAR’S EVE DINNER

Chef’s welcome appetiser

Fin de Claire oyster with olive water, dry martini and cucumber
(12,14)

Small mantis shrimp salad with wild herbs and pink grapefruit consommé
(2,3,7,12)

Marinated line-caught sea bass, macadamia nuts, Belgian endive and fish broth emulsion
(4,5,8,14)

Veal and tripe terrine with sweet-and-sour vegetables
(5,7,10,12)

‘Fubettini’ pasta with seaweed concentrate
(1,2,9,12,14)

Cod with white turnip, Asetra caviar and champagne
(2,3,4,7,9,12,14)

Hazelnut, whisky and tobacco
(1,3,7)

€1000 per person, a welcome toast at La Libreria included.
Beverage excluded.