In the organizer's words:

Christmas menu

Scallop | parsnip tartare | fennel
Sauvignon Blanc, Le Petit Perrier, France
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Foam soup of black salsify | truffle | spruce needle oil
Langhe, Arneis, Cordero di Montezemolo
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Fried halibut | crustacean foam | finger lime | shiso
Riesling Kabinett, Rüdesheimer Kirchpfad, Leitz Winery, Rheingau, Germany
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Orange sorbet | Candied orange | Cardamom decoction
Vox Christmas Cocktail
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Braised ox cheek | pear jus | fermented red cabbage | artichoke puree
Palombara, Primitivo di Manduria, Tenute Rubino
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Cranberry and vanilla slice | almond cream ice cream | almond crunch | cranberry gel
Banyuls Cirera, Madeloc, Roussilon, France

199 euros per person including wine pairing.
Gourmet Club members receive a 10% discount.