Dinner

SS 19

TO START
FARMERS MARKET

ASPARGUS RISOTTO
Mascarpone parmesan tuile

SPRING SALAD
English peas | Fava beans | Braised green asparagus | Morels | Manchego flakes | Warm watercress vinaigrette

FISH MARKET

HAMACHI CRUDO
Rainbow beet and blood peach | Chayote salad | Ginger-yuzu vinaigrette

GRILLED OCTOPUS SALAD
Marinated hearts of palm | Leek nest | Roasted heirloom cherry tomato | Smoked orange dressing

MEAT MARKET

ROASTED FOIE GRAS
Endives tatin | Truffle vinaigrette | Pumpernickel powder

BEEF TARTARE
Miso avocado cream | Poached quail egg | Confit shallots | Guajillo dressing

MAIN COURSE
FARMERS MARKET

BAKED CAULIFLOWER
Honey | Orange | Roquette chips

PATAVINI’S CACIO & PEPE GNOCCHI
Wild mushroom fricassée | Sage | Butter | Parmigiano reggiano flakes

MEAT MARKET

BEEF TENDERLOIN
Forbidden rice | King trumpet adobo | Pea parsley puree | Green garlic vinaigrette | Beef jus

ROASTED RACK OF LAMB
Red beetroot hummus | Potato fondant | Roasted cauliflower persillade lamb sauce

FISH MARKET

ROASTED MONKFISH VADOUVAN
Cardamom braised fennel

SAUTÉED LOBSTER ROSEMARY
Black radish cream | Green lentil risotto | Sauce Tyrolienne

THE END

RHUBARB MATCHA TIRAMISU
Oolong sponge cake | Micro mint | Fresh orange

CHERRY BLOSSOMS PANA COTTA
Almond milk | Ginger frozen yogurt | Sesame sable Breton