Etic “Sousa” Foie Gras Crème Caramel With Pepper From Kampot, Amalfi Lemon Sauce Marinated Figs With Honey, Belgian Endive And Raisins From Lipari

King Crab Salad With Avocado, Coconut Sauce And Macadamia Nuts

Steamed Bread Filled With Fondant Acid Cream And Topped With Caviar

Homemade Ravioli Filled With Olive Oil And Basil Served With Hot-clear Tomato Consommé And Stracciatella

Fish And Shellfish Soup

Golden-brown Pigeon Brest, Thigh Stuffed With Pistachio Served With Périgourdine Sauce

Rhubarb Infusion With Fresh Fruit Buttons

All Chocolate