Red tuna tataki in sesame crust, dried tomatoes, almonds and wasabi air
Grilled artichoke on olive crumble, potato foam and crusco pepper powder
Selection of cold cuts and cheeses with jam and wildflower honey
Beef tartare with vegetable mayonnaise and rosemary crackers
Swordfish steak on anchovy-flavored bread, raspberry onions and parsley powder
Marinated salmon with buffalo yogurt flavored with anchovy sauce, lime and carasau bread