Dinner

Fall and Winter 2016/17

STARTER

ARCTIC CHAR GRAVLAX
Orange Gelée | Lemon Crème Fraîche | Juniper Crumble | Baby Green Salad

ROASTED CAULIFLOWER
Curry Cream | Pickled Couscous Cauliflower | Whiskey Raisin

MAIN
MEAT MARKET

VEAL SWEET BREAD
Braised & Glazed Sweet Bread Potato | Chestnut Gnocchi | Roasted Heirloom Carrots Celery Leaves | Veal Jus

QUAIL
Spiced Red Wines Poached Endives | Hen of the Wood | Orange crumble
Spiced Red Wine Quail Jus

FISH MARKET

BLACK COD
Glazed Salsify | Red Pearl Onion | Baby Carrots
Miso Cod Sauce

MONKFISH
(Coq au Vin style)
Parsnip Purée | Braised Heirloom Carrots | Cauliflower Fleurette
Red Wine Monkfish Sauce

DESSERT

CHOCOLATE
Warm Chocolate Cake | Vanilla Roasted Banana | Cacao Nibs
Dulce de Leche Ice Cream | Cinnamon Rum Coffee Sauce

APPLE
Poached and Caramelized Apple | Toffee Pudding Cake | Candy Walnut
Cinnamon Ice Cream | Toffee sauce