WILD SEA BASS, CHANTERELLE VELOUTÉ, FLAME-GRILLED EGGPLANT GNOCCHI, BONE DEMIGLACE, AND TRUMPET MUSHROOM SOIL
Sea bass seared on the skin side, finished in the oven for a few minutes, accompanied by a wonderful chanterelle sauce, complemented with mini chanterelles, gluten-free eggplant gnocchi, reduced bone demiglace, and mushroom soil. One of the signature fish dishes from our Eth Bistró.