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MILLE FUELLE 'TRIO' OF WILD HERBS, POTATOES AND BEETROOTS WITH TARTARE OF FRESH CATCH 'AEGEAN' WHITE GROUPER

CRISP SUMMER SALAD LEAVES WITH SMOKED DUCK BREAST IN EXOTIC MOUNTAIN BERRIES AND HAZELNUT OIL DRESSING

ROSETTES OF YEAL FILLET AND LANGOUSTINE ON MASHED CELERIAC, ASPARAGUS AND GIRROLES MUSHROOM IN CREAMY LOBSTER AND WHITE TRUFFLE OIL

CHOCOLATE AND BANANA CAKE WITH LEMON GRASS ESSENCE AND MALIBU CREAM