Amuse Bouche
Surprise taste from the Chef
Opens
Pan fried haloumi
walnuts and grapes with bitter greens, Greek honey dressing
Noodles and Grains
Duck risotto, quail eggs, truffles, Artic caviar
Cleanse
Two texture of yuzu
Principal
Boeuf au Vin
48hr sous vide ‘Oyster Blade’ Beef with Mushrooms, Shallots, Celeriac Puree, Cabernet redux
or
Roasted cod loin
spiced apple and raisins sauté, sauce allemande
Sweets
Chocolate mousse, macerated berries, chantilly
