Wine 
Poggio Scalette 2003 white wine

Starters 
Deep-fried squash blossoms stuffed with fresh Lor cheese and basil 
Baby calamari with spicy lemon and garlic sauce

Main courses 
Wasabi and salmon tortellini with grilled porcini and creamed lemongrass sauce 
Soy sauce, star anise and ginger salmon with buckwheat soba noodle, cucumber and green apple salad

Desserts 
Chili pepper poached pears with buffalo mastic ice cream and sugar floss 
Millefeuille of fresh figs and cream bergamot

 

Fusion dishes, lots of Japanese ingredients, over presented.

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