Sempre Bianco

Appetizer:

Bresaola Ravioli Ravioli with a delicate ricotta and black garlic filling, served with parsley powder, roasted pepper mousse, lemon gel, and pickled fennel.

Main course:

Confit Duck Leg Delicate, confit duck leg served on a velvety potato-truffle purée with marinated sea buckthorn, pickled pumpkin, and caper mayonnaise.

Dessert:

Crème Brûlée with Charred Fig Classic crème brûlée with a delicate vanilla note, caramelized crust, and charred fig.

Appetizer:

Pumpkin Cream A velvety, spiced Hokkaido pumpkin cream served with pickled Jerusalem artichoke, cherry, and caramelized cashew paste.

Main course:

Pumpkin Risotto Creamy pumpkin risotto with velvety pistachio paste, stracciatella, and roasted sweet potato.

Dessert:

Crème Brûlée with Charred Fig Classic crème brûlée with a delicate vanilla note, caramelized crust, and charred fig.