Dinner

SS 2017

STARTER

WATERMELON
Watermelon Salad, Fennel, Radishes, Toasted Pumpkin Seeds and Champagne Vinaigrette

SNAPPER
Snapper Ceviche, Sweet Pea Avocado Purée and Habanero Oil

MAIN
FISH MARKET

MONKFISH
Pine Nut Porcini Crusted Monkfish, Chard Ramps Artichoke Purée and Buttered Radishes

TROUT
Pan-Seared Ocean Trout, Warm Asparagus Salad, Fingerling Potatoes Croutons and Marjoram-Lemon Sauce

MEAT MARKET

QUAIL
Wild Mushroom Mousse stuffed Quail, Caramelized Sweetbreads Crushed Peas, Truffle Scented Aioli and Quail Jus

LAMB
Roasted Rack of Lamb, Garlic-Chickpea Cream, Baby Carrots, Cipollini Onion Confit,
Tomato Confit and Persillade Sauce

DESSERT

LAVENDER
Lavender, Orange and Almond Cake with Sweetened Yoghurt