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Entree

Burrata with pickled and roasted fennel
Spiced chicken wings with carrots and tahini
Moroccan spiced cauliflower salad with buckwheat, mint and pistachios
Honey, thyme and lemon haloumi with buckwheat
Roasted bone marrow with porcini butter and chestnut mushrooms
Pickled pine mushroom and fried shiitake salad
Button mushroom and garlic-chive crocchetta
Carne crudo with quick pickled eschalots
Bruschetta with spicy pickled mussels and fennel aïoli
Snails provençale (escargots à la provençale)
Scallops with seaweed butter (noix de Saint Jacques au beurre d'algues)
Niçoise salad (salade niçoise)
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