[vc_row full_height=”yes” parallax_background_image=”4784″ parallax_bg_speed=”0″][vc_column][vc_row_inner row_content_width=”grid”][vc_column_inner css=”.vc_custom_1533285714962{padding-right: 0px !important;padding-left: 0px !important;}” offset=”vc_col-lg-6 vc_col-md-8″][mkdf_elements_holder holder_full_height=”no” number_of_columns=”one-column” switch_to_one_column=”” alignment_one_column=””][mkdf_elements_holder_item background_color=”rgba(255,255,255,0.9)” item_padding=”18% 12% 0″][mkdf_section_title type=”standard” position=”” title_tag=”” disable_break_words=”no” title=”Menu Radical” title_break_words=”1″ line_length=”0px”][/mkdf_section_title][vc_empty_space height=”30px”][vc_column_text]Snacks-I:
Ink rock and squid tartare.
Chicken parfait with wheat textures.
Hazelnuts, biscuits and their foie gras mimics.
Smoked salmon sandwich with dill sour cream.
Strain beetle.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of seasonal appetizers:
Pumpkin mousse, its pipes And chestnut.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Vegetable sequence:
Taten with turnip, truffled potato cream and egg yolk at 65°C[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of fish:
Garlic shrimp pannacotta, dried fruit granola and green asparagus.
Low-temperature fish with nettle sauce and nyamares puree with tonka beans[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of fish:
Garlic shrimp pannacotta, dried fruit granola and green asparagus.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Sequence of meats:
Civet of veal with chocolate and cocoa mole, vanilla celery.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Dessert Sequence:
Cyprus with licorice sponge, lemon albedo cream and crumble
Caramelized banana with mole, banana sorbet and hazelnut strewsel[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Petit fours:
Hazelnut and curry cookie.
Coconut and yogurt financier.
chocolate bonbon
Pear and rosemary jelly.
Infusion of lemon, green cardamom, allspice, laurel and Sri Lankan cinnamon.[/vc_column_text][vc_empty_space height=”40px”][vc_column_text]
PRICE: 85€
[/vc_column_text][vc_column_text]*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.[/vc_column_text][vc_empty_space height=”100px”][/mkdf_elements_holder_item][/mkdf_elements_holder][/vc_column_inner][vc_column_inner width=”1/2″ offset=”vc_col-lg-6 vc_hidden-sm vc_hidden-xs”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]