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