Carlton

Artichoke with parsley, Périgord truffle, potato, and onion.

Classic dessert flambéed at the table with orange, Grand Marnier, caramel, and vanilla ice cream.

Duck liver terrine with grape, shallot, shiitake, macadamia nut, and brioche.

Marinated scampi with sushi rice, ponzu, cucumber, and avocado.

Braised duck with cranberry, celery, savoy cabbage, pecan nut, and consommé.

Cod fillet with broccoli, almond, mussel, potato mousseline, and mussel sauce.

Homemade veal ravioli with sage butter, mascarpone, and veal jus.

Veal Wellington with Piora alpine raw ham, pumpkin, mushroom, and Catalonia.

Tender veal fillet wrapped in pastry with Alp Piora raw ham, pumpkin, mushrooms, and Catalonia greens.

Pumpkin tart with Scamorza cheese, figs, walnuts, and carrots.

Luma Black Angus Chuck Flap with leek, porcini mushroom, lemon, foie gras, guanciale, and La Ratte potato.

Luma beef tartare with Stracciatella di Burrata, gherkin, and chives.

Porcini mushroom essence with wonton, king oyster mushroom, and sherry.

Tristan lobster with ravioli, celery, pumpkin, tomato, and egg mushrooms in bisque.

Taglierini with Périgord truffle.

Vichyssoise soup with oxtail praline, egg yolk, and shallot.

Breaded veal cutlet. Served with potato-cucumber salad, bacon, and lingonberry jam.

Wiener Schnitzel with potato-cucumber salad, bacon, and lingonberry.

Veal sliced in cream sauce. Served with Rösti, with or without kidneys.

Zürcher style veal strips with Rösti, optional with kidneys.