Pickle sauce

Avocado, crisp crudités & citrus sauce

Raspberry escabeche, wild strawberries, chamomile flowers, and nantaise brioche

Tuna tartare with pistachio soup

Potato gnocchi with caviar and beurre blanc

Confit tomatoes, tomato Nage, Raw Yellowtail & and lemon verbena oil

Ravioli with Genovese pesto, Norway lobster, citrus beurre blanc, and red pepper essence

Carnaroli rice in herb sauce, tender almonds, and mediterranean red prawn

Pickled Bigarrade sauce and carrot

Madeira sauce, black garlic, wild garlic leaf cream and almonds

Poached with Rutabaga and pear, Lobster bouillabaisse and citrus sauce

Champagne sauce with fresh herbs, celery puree, Romanesco, fennel, pickled beet and orange gel

Grilled, with saffron sauce and fregola with dried apricots and raisins

Seasoned at the table w/ soufflé potaoes and ‘Yurrita’ Anchovy

w. Tupinambo puree, wild blackberries, pickled onion and pigeon sauce

Santi Santamaría style, mashed potatoes and its own juice (Art de la table)

Slow-cooked shoulder ballotine, baby romaine lettuce, ginger cream, pedreras garlic purée, and ras el hanout

Tournedó, brioche, foie gras, and perigourdine sauce

Sautéed vegetables

A tour of Ariea

Areia Wine Pairing

(preparation time – 20 min)