Green Peas & Asparagus Soup,

Crispy Angel Hair Vegetables & Seaweed, Whole Meal Tuile.

Heirloom Tomatoes Salad with Melon, Tomatillo & White Asparagus,

Tomato Jelly, Orange Tuile, Fig Mayonnaise & Pedro Ximenez Dressing.

Ricotta Tortellini Sautéed with Basil &

Sage Butter, Tomatoes Vine, Crispy Red Hibiscus Leaf Tempura,

Sautéed Nha Trang Samphire, Orange & Spice Gel.

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Rose Bottega.

Roasted Celery Rave, Creamy Mashed Potato,

Roasted Baby Carrot, Confit Garlic, Cumin & Orange Glaze,

Sautéed Wild Mushroom, Grilled Banana Shallot.

Selection of French Cheese Served with Bread & Truffle Honey.

Green Apple Tatin Tart with Truffle Flavor, Fresh Tahitian Vanilla Cream,

Italian Mascarpone Nitrogen Ice Cream.