BLACK SWAN

Day 1st

Lunch

• STARTER
  Brioche bread with marinated langoustine, lemon and asparagus
• MAIN COURSE
  Grilled sea bass fillet with fermented cauliflower puree, roasted cauliflower with hazelnuts and chives oil
• DESSERT
  Coffee creme brulee with passion fruit cocktail
• STARTER
  Homemade pasta with salsa, olive oil and shrimp
• MAIN COURSE
  Beef cheeks, potato puree with truffles, wine sauce and sauteed celery
• DESSERT
  Chocolate souffle, vanilla cream, and fresh fruits
• STARTER
  Italian salad with burrata, cherry tomatoes and basil
• MAIN COURSE
  Gnocchi alla carbonara
• DESSERT
  Tiramisu
• STARTER
  Sashimi tuna with spring onions, horse radish and herbs
• MAIN COURSE
  Grilled chicken breast with teriyaki sauce and creamy buckwheat porridge
• DESSERT
  Sacher cake with whipped strawberry cream
• STARTER
  Anchovy canapes
• MAIN COURSE
  Deep-fried pork with sauteed porcini mushrooms, porcini sauce and marinated green cabbage
• DESSERT
  Vanilla panna cotta, chocolate crumble and candied kumquat
• STARTER
  Guacamole, dried cherry tomatoes, focaccia
• MAIN COURSE
  Duck breasts, carrot puree with star anis, orange sauce
• DESSERT
  Chocolate cremeux, puff pastry, lemon grass cream
• STARTER
  Creamy quinoa, Mediterranean vegetables, and cheese crisp
• MAIN COURSE
  Steamed fish filet, roasted leek and dark fish sauce
• DESSERT
  Candied fruit bowl, fresh mint and creme anglaise

Dinner

• GREETINGS FROM THE KITCHEN
  STARTER Beef cube with beetroot glaze, caviar, mustard creme and herb crust
• SOUP
  Smoked Jerusalem artichoke soup with brown butter foam
• MAIN COURSE
  Deer sirloin with cheese polenta, juniper berries sauce, and burnt carrots
• DESSERT
  Kiwi and pineapple ragu with cottage cheese and condensed milk ice cream
• ****
• GREETINGS FROM THE KITCHEN
  STARTER Grilled red pepper filled with eggplant and cream cheese
• WARM APPETIZER
  Scallops with parsnip and orange gel
• MAIN COURSE
  Sea bream roll, zucchini, and pistachio sauce
• DESSERT
  Meringue with matcha tea, lemon ganache,e and honey ice cream
• ****
• GREETINGS FROM THE KITCHEN
  STARTER Great amberjack ceviche with cucumber sauce, wasabi emulsion, algae, and marinated ginger
• WARM APPETIZER
  Lemon risotto with mussels and parsley oil
• MAIN COURSE
  Dry aged roast beef steak, roasted asparagus with sesame, bearnaise sauce
• DESSERT
  Chocolate brownie cubes with yogurt and thyme mousse, raspberry gel and liquorice sponge
• ****
• GREETINGS FROM THE KITCHEN
  SOUP French onion soup with garlic croutons
• WARM APPETIZER
  Homemade ravioli filled with ricotta cheese, chives and walnuts, Parmigiano and sage sauce and apple puree
• MAIN COURSE
  Salmon fillet fried in kadaif, sweet potato puree, honey fish sauce, and potato chips
• DESSERT
  Milky rice with apricot and pumpkin seed oil ice cream
• ****
• GREETINGS FROM THE KITCHEN
  STARTER Beef tartare, dried egg yolk, whipped butter and pickled red onion
• WARM APPETIZER
  Creamy polenta, grilled octopus, smoked ricotta foam and fresh dill
• MAIN COURSE
  Native lobster, spiced carrot, and verbena sauce
• CHEESE COURSE
  Collection of various cheeses with caramelized walnuts and pear cream
• DESSERT
  Crepes Suzette
• ****
• GREETINGS FROM THE KITCHEN
  STARTER Beef tataki, citrus-soy sauce, cream cheese
• WARM APPETIZER
  Foie gras, brioche, cognac sauce and caramelized shallots
• MAIN COURSE
  Roasted guinea fowl, chili brussels sprout, light beurre blanc and fresh truffles
• DESSERT
  Roasted figs, cottage cheese and lardo
• ****
• GREETINGS FROM THE KITCHEN
  STARTER Saint-Jacques carpaccio, lemon mayo, chives sponge and black olives powder
• WARM APPETIZER
  Profiterole filled with creamy eggplant on top of barley soup
• DESSERT
  Raspberry sorbet with sparkling wine and lime foam
• MAIN COURSE
  Sweetbreads with tempura fried skimp, white wine sauce and green beans

Day 2nd

Day 3rd

Day4th

Day 5th

Day 6th

Day 7th