Granitas (a frozen ice dessert from Sicily made from fruit juice with a coarser texture than is typical for Sorbet), and topped with Trout Roe. On paper, this doesn't look, to me, like it should work, but the saltiness of the roe and the savory panna cotta actually go well with the sweet and sour from the granitas, and the many different textures helped as well.
Dessert was different, but good. It consisted of Kombucha (fermented sweetened black or green tea), Juniper Snow, Milk Chocolate Ice Cream, Dark Chocolate Cubes, and Sunflower Shoots. The kombucha had a bittersweet herbal flavor and the juniper snow brought back the pine tree theme. Chocolate is chocolate and it tasted good, but with the sunflower shoots, the kombucha. and the juniper, the bitter was emphasized. While it was good, it went more towards flavors complementary to the savory side of things than a typical dessert does.