Dinner

FW 18/19

STARTER

BEEF TARTAR
Quail Egg | Frisée Salad | Mustard Confit | Grilled Flat Bread

SPICED PORK RAVIOLI
Garlic Chips | Mushroom Cream Sauce | Thyme Foam

RED AND WHITE ENDIVE
Feta Cheese | Dried Cranberries | Crispy Pancetta | Honey-Dijon Vinaigrette

MAIN
FARMERS MARKET

CELERY ROOT RAVIOLI
Fontina Cheese | Caramelized Soubise | Brown Butter

VEGETARIAN TART
Roasted Portobello | Squash | Goat Cheese Quenelle | Fennel Tomato Fondue

FISH MARKET

PAN ROASTED SEABREAM
Purple Carrots | Toasted Spatzle | Shallot Confit | Tarragon Fumet

BROILED LOBSTER
Grilled Grit Cake | Glazed Parsnips | Brussels Leaves | Ancho Bisque

MEAT MARKET

SEARED DUCK BREAST
Sour Cherries Preserves | Foie Gras | Onion Soubise | Parsnip Crispy Shallots | Duck Jus

BLACK ANGUS BEEF TENDERLOIN
Kale Purée | Roasted Eggplant | Brussels Sprout | Roquefort-Beef Red Wine Sauce

THE END

CHOCOLATE CAKE
Citrus Salad | Dulce De Leche Ice Cream

STICKY TOFFEE PARSNIP CAKE
Granny Smith Compote | Crystal Pecan | Vanilla Ice Cream