|
 |
 |
 |
 |
 |
 |
APPETIZERS
Lemon Marinated Langoustine
osetra caviar, passion fruit tapioca, belvedere vodka gelée
(Supplement $15)
King Crab
vegetable salad, onion emulsion
Octopus
degustation of fennel, grapefruit vinaigrette
Summer Salad
melon, heirloom tomato, fresh almond, iberico ham
Lobster Nage
lobster in vin jaune, yellow squash, green zucchini
Bay Scallop
uni royale, lemongrass velouté
Seared Foie Gras
nectarine, spring onion and apple compote, savory elderberry emulsion
Crispy Frog Legs
corn succotash, chanterelle mushroom, parsley coulis, garlic puree, beet butter
ENTREES
Cod
brandade, chorizo crust, pipérade, sauce basques
Halibut
hearts of palm, porcini mushroom, iberico crust, sauce barigoule
John Dory
tomatillo, summer vegetable tarte fine, carrot ginger sauce
Tête de Veau
mushroom florentine, sauce ravigote
Barbarie Duck
foie gras, turnip stuffed with duck confit, sweet potato, fig, cardamom jus
Veal Chop For Two
zucchini flower, pasta stuffed with veal shank, sage veal jus
Lamb Degustation
Israeli cous cous, piquillo pepper, eggplant, lamb jus
Wagyu Beef
potato mille-feuilles, shallot purée, sucrine salad, pickled chanterelles, beef jus
(Supplement $15)
Executive Chef: Grégory Pugin
DESSERTS
Peach and Blueberry Succés
Passionfruit curd, lemon verbena ice cream
Coconut Pavlova
dulce de leche, coconut lime pastry cream,
marinated pineapple
Blanc Manger
rhubarb compote, marinated strawberries, sweet ginger sherbet
Inspiration of 'Black Forest'
dark chocolate mousse, sour cherry gelée, pistachio crumble
Pimms Royale
mint syrup, lemonade ice cube, champagne sorbet
Assortment of Five Cheeses
(Supplement $6)
Pastry Chef: Shawn Gawle
Three Course Prix Fixe Menu
$85.00
FIVE COURSE TASTING MENU
Summer Salad
melon, heirloom tomato, fresh almond, iberico ham
Bay Scallop
uni royale, lemongrass velouté
Halibut
hearts of palm, porcini mushroom, iberico crust, sauce barigoule
Lamb Loin
Israeli cous cous, piquillo pepper, eggplant, lamb jus
Pistachio Soufflé
raspberry sorbet
Five Course Tasting Menu
$110.00
NINE COURSE TASTING MENU
Lemon Marinated Langoustine
osetra caviar, passion fruit tapioca, belvedere vodka gelée
King Crab
vegetable salad, onion emulsion
Lobster Nage
lobster in vin jaune, yellow squash, green zucchini
Crispy Frog Legs
corn succotash, chanterelle mushroom, parsley coulis, garlic puree, beet butter
John Dory
tasting of carrot, rosemary carrot sauce
Seared Foie Gras
nectarine, spring onion and apple compote, savory elderberry emulsion
Oxtail
bucatini pasta, sauce daube
Epoisses
mustard fruit, brioche
Blanc Manger
rhubarb compote, marinated strawberries,
sweet ginger sherbet
Nine Course Tasting Menu
$155.00
BAR MENU
Appetizers
King Crab
vegetable salad, onion emulsion
$17
Octopus
degustation of fennel, grapefruit vinaigrette
$13
Summer Salad
melon, heirloom tomato, fresh almond, iberico ham
$16
Lobster Nage
lobster in vin jaune, yellow squash, green zucchini
$17
Seared Foie Gras
nectarine, spring onion and apple compote,
savory elderberry emulsion
$16
Crispy Frog Legs
corn succotash, chanterelle mushroom, parsley coulis,
garlic puree, beet butter
$13
Entrées
Halibut
hearts of palm, porcini mushroom, sauce barigoule
$16
John Dory
tasting of carrot, rosemary carrot sauce
$18
Cod
brandade, chorizo crust, pipérade, sauce basques
$19
Wagyu Beef Tartare
romesco, pickle girolle, herb salad
$16
Tête de Veau
chanterelle mushroom, sauce ravigote,
mashed potatoes
$19
Lamb Loin
Israeli cous cous, piquillo pepper, eggplant, lamb jus
$17
Oxtail
bucatini pasta, sauce daube
$17
