Aperitif “Franz”

Jamón Ibérico Bellota with grilled bread and herb butter
Parmesan cheese tacos stuffed with Fassona tartare and bacon powder
Sea bass ceviche on spinach salad and lime mayonnaise
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Risottino with Champagne, pumpkin cream
and beaten red prawns with black pepper
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Seared scallop nuts, Maldon salt and dill oil
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Pineapple, lime and mint gazpacho
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Stuffed veal loin in crust
Merlot reduction
Baked aubergine puree
Grilled spring onion
Sautéed potato cube
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Dark chocolate bar
Raspberry jus and yuzu pearls
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Zampone and lentils
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