Pikayo

Apio puree & spicy chorizo emulsion

Red onion compote & mustard beurre blanc

Steamed asparagus with lobster ginger sauce

Pigeon pea escabeche, haricot verts & ripe plantain emulsion

Served cold rare with saute baby bok choy & spicy citrus ponzu sauce

Julienne of piquillo peppers & zucchini with sweet corn emulsion

Beef tenderloin, thinly sliced with saute onions & pikayo fries

Beech, maitake & royal trumpets mushrooms with sherry wine sauce

Asparagus, stilton blue cheese & port wine sauce

Saute shiitake mushrooms & raspberry gastrigue

Mash root vegetables & rosemary veal glace

With truffle mojito

With parmigiano reggiano & truffle oil

Parmigiano reggiano & arugula micro greens

With shallot escabeche & jamon serrano

With julienne of cucumber & spicy ponzu sauce

With jalapeno, wasabi tobiko & cold yuzu miso broth

With truffle oil vinaigrette

With spinach, crispy bacon & stilton blue cheese

With wild mushrooms & balsamic vinegar

With ripe plantains & black truffle honey

With asparagus slivers & white wine beurre blanc

With escargot & pernod, parsley garlic butter

With sweet italian sausage & pesto

With duxelle & manchego cheese

With spicy crab salmorejo

With jalapeno & cold yuzu miso broth

With ripe plantains & black truffle honey

With white wine beurre blanc

With blue cheese & port wine sauce

With apio puree & spicy chorizo emulsion