Warm Veal Fillet with Artichoke Salad and Basil Oil
Oven Roasted Cod with Poached Mussels, Black Olive Crusted Halibut, Norwegian King Crab Beurre Blanc and Herb Gratinated Norwegian Lobster Tails Butter
Saltimbocca from the Scallop on Pea Risotto and Amalfi Lemon Foam