MEXICO-CITY (MEX)
Posted by miki on April 7, 2019
GRILLED PERFECT AGED PICANHA With handmade corn tortilla quesadillas with Mexican cheese and Sergio’s salsa, grilled red onion and fresh jalapeno.
FRESH YELLOWTAIL SASHIMI
Posted by miki on April 7, 2019
With fresh Japanese wasabi, fresh shiso from Rima’s garden, pink plum somen noodles, tobiko.
PROSCIUTTO DI PARMA WITH FRESH BURRATA (FOR 2)
Posted by miki on February 24, 2019
Crostini with olive oil and black walnut syrup, red mustard leaf salad.
FRESH STRAWBERRIES “CARPACCIO”
Posted by miki on January 27, 2019
Bruleed with Szechuan pepper and kaffir lime ice cream.
SCALLOP CEVICHE
Posted by miki on January 6, 2019
With Argentinian “White Angel” strawberry and cucumber brunoise, bitter almond tuille cup, sparkling tarragon gelée cubes.
LYON (LYS)
Posted by miki on June 27, 2018
GRILLED BEEF FILET (SERVED RARE TO MR ONLY) Absolutely covered with black pepper, with porcini “crème brulee”, grilled asparagus, selanova salad with black truffle dressing.
“LAOS” BEEF FILET TARTARE
Posted by miki on December 23, 2018
With fragrant herbs, handmade black chile sauce, fried shallots, tapioca shrimp chips.
ROME (FCO)
Posted by miki on December 13, 2018
“RISOTTO ROSSO” Red Wine Risotto with Italian Gorgonzola dolce, Grilled smoked pancetta, grilled pink endives and Amaretti hazelnuts crumbles.
By the glass
Posted by miki on December 4, 2018
Sparkling: Crémant de Bourgogne, Blanc de Blancs NV Vitteau Alberti (France) 45/185 Jezreel Natural, Pet Nat 2017 (Israel) 47/195 White: Les Jamelles, Sauvignon Blanc 2015 (South West, France) 33/120 Chateau De Fontenille, Grand Bordeaux 2016 (Entre Deux Mers, France) 39/165 Ein Teina Winery, Sauvignon Blend 2015 (Golan Heights, Israel) 42/175 …
Champagne
Posted by miki on December 4, 2018
Moet & Chandon Imperial, Brut (France) 500 Moet & Chandon Imperial, Brut – 375ml (France) 295 Moet & Chandon, Rose Imperial (France) 610 Veuve Cliquot, Brut (France) 625 Veuve Cliquot, Brut – 375ml (France) 325 Dom Perignon, Brut, Vintage 2009 (France) 2050
