Tastings Dinatoire

FW 2017/18

Roaming Dinner

STARTER

FRISÉE
Radicchio and Endive Salad, Glazed Pecans,
Pomegranate Seeds and Dijon Vinaigrette

ALBACORE TUNA GRAVLAX
Konbu Powder, Key Lime Yogurt, Fennel Fronds,
Caviar Vinaigrette

MAIN COURSE
THE GARDEN

BUTTERNUT RISOTTO
Creamy Goat Cheese, Sage, Brown Butter,
Crispy Crouton

RAVIOLI
Pumpkin, Kale and Cottage Cheese Ravioli, Brown Butter
and Toasted Pistachio

THE WATER

RED MULLET
Artichoke Purée, Braised Radish, Caramelized Carrots,
Coriander Fumée Sauce

PAN SEARED HALIBUT
Celery Roots Puree, Black Trumpet, Hibiscus Powder
and Fumet Poblano Pepper Sauce

THE LAND

ROASTED SQUAB
Butternut Squash Purée, Crispy Quinoa, Blue Foot Mushroom,
Sage Squash Juice

BRAISED SHORT RIB
Truffle Parsnip Puree, Hen of the Wood Mushroom, Fingerling Potato
and Red Wine Beef Sauce

DESSERT

BLOOD ORANGE CREAM
Buttermilk Panna Cotta, Gingerbread Sponge Cake,
Cranberry Honey Coulis

POACHED PEAR
Coconut Milk, Almond Cake and Chocolate-Ginger Ice Cream