Thin slices of Sous Vide pink veal served with tuna espuma, arugula and king capers.
Chicken liver pate with sweet and sour currants
Pureed to a perfectly smooth texture chicken liver pate. Served with sweet and sour currants and fresh bread from the oven.
Salmon and avocado bruschetta
Delicate bruschetta with cold smoked salmon, avocado, tomatoes, cucumbers and cheese mousse.
Bruschetta with marbled beef pastrami
Bruschetta with an original meat delicacy – Texas-style marbled meat pastrami, arugula, Aioli sauce.
Marbled beef tartare
Beef tenderloin, capers, gherkins, shallots, sriracha, mustard sauce, quail egg
Salmon crudo with Asian sauce
Salmon fillet, fresh cucumber, red onion, Teriyaki sauce, cilantro, sesame.
Cucumbers pickled with carrots, cloves, coriander and mustard seeds. And of course, the chef's favorite bourbon is the secret ingredient of juicy and crispy pickles.