DINATOIRE FW 2019/2020
Starter
HALIBUT CARPACCIO
Shaved Fennel, Radish Salad, Marinated Ginger, Yuzu Vinaigrette
FOIE GRAS RAVIOLI
Creamy polenta, Truffle, Porto jus
MUSHROOM BONE MARROW SOUP
Bones marrow, Rutabaga gnocchi, Pumpkin seed dressing
Main course
FARMERS MARKET
RED BEET STEAK
Grilled red beet steak, Garlic glazed kale, Toasted sesame seeds, Herb oil dressing
FISH MARKET
ALASKAN HALIBUT
Pan roasted Alaskan halibut, Potato chowder, Roasted carrots, Chorizo, Green beans
GRILL SWORDFISH
Grill swordfish, Herb butter, Gremolata, Wild rice, Greens beans, Citrus dressing
SLOW STEAM BARRAMUNDI
Grilled scallion, Carrots butternut latke, Hazelnut sauce
MEAT MARKET
BRAISED BEEF CHEEKS
Braised beef cheeks, Parmesan polenta, Roasted roots vegetables
BRAISED WILD BOARD SHANK
Red wine braised wild board shank, Winter vegetables, Red cabbage compote
COQ AU VIN
Coq au vin, Wild mushroom, Celery root, Pearl onions, Bacon