Tastings Dinatoire
STARTER

KALE SALAD
Roasted zucchini | Orange pepper coulis | Crispy chickpeas

PURPLE POTATO GNOCCHIS
Grilled ramps | Mixed cherry tomato brûlée | Sunflower pesto

MAIN COURSE
FISH MARKET

SEARED PAN BRANZINO
Green zucchini capellini | Peas | Black trumpet mushroom | Mussels-saffron broth

MEAT MARKET

ASIAN STYLE SHORT RIBS
Slow-braised ribs | Braised turnips | Caramel mandarin | Green papaya | Thai chile flake | Beef jus

ROASTED CHICKEN BREAST SALAD
Red quinoa asparagus | Young carrot | Bacon vinaigrette

DESSERT

PEACH CUSTARD
Herbed biscuits crumble | Lemongrass yogurt

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