SS 2017
Roaming Dinner
STARTER
SEA SCALLOP
Seared Sea Scallop, Spring Onion
English Pea and Mustard Leaf Cream and Tomato Water
RAVIOLI
Swiss Chard and Cottage Cheese Ravioli, Crispy Pancetta
Pea Shoots and Lemon Beurre Meunière
MAIN COURSE
FISH
HALIBUT
Pan-Seared Halibut, Grilled Pineapple, Hibiscus Flower
Poblano and Red Pepper Sauce
STRIPED BASS
Grilled Striped Bass, Watercress Gnocchi
Fiddleheads Fern, Hen of the Wood and Lobster Mushroom Consommé
MEAT
BEEF
Grilled Short Ribs, Roasted Rainbow Potato, Grilled Asparagus
Red Pearl Onions and Porto Beef Sauce
DUCK
Five Spiced Seared Duck Breast, Purée Escarole, Cherries
Braised Young Carrots and Duck Vin Jaune Jus
DESSERT
CHAI TEA
Chai Tea Panna Cotta, Sponge Cake
Honey Candy Beets and Red Wine Reduction
MANGO
Mango and Jackfruit Milk Gelée, Strawberries, Lime Cream
Micro Lemongrass, Mint Salad and Honey Sesame Tuile