Snack

Butternut squash, mushroom broth & salted hazelnut praline.

Starter

Lobster, carrots & citrus fruits.

First course

Ravioli stuffed with truffle Formaggella, parmesan sauce, and vinacce.

Main course

Duck leg confit, spiced orange sauce & potato purée.

Dessert

Dark chocolate ganache, creamy mandarin heart, and ginger biscuit.