Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
MUSSEL SOUP
with white wine and shallots in a saffron cream 10.
BABY SPINACH
with crispy bacon, shallot vinaigrette 9.
SASHIMI TUNA
pan seared with herbs de provence, served chilled
with cucumber salad and green peppercorn emulsion 13.
COQUILLE ST JACQUES
scallop mousseline with leek fondue and ‘bonne femme’ sauce 13.
FILET MIGNON
with a cardamom sauce 33.
DUET OF DUCK BREAST
with black olive sauce and salsify tempura 28.
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DESSERTS
VANILLA CREMEUX
vanilla streusel, fresh berry salad
twin sauces of billberry and cherry 8.
FRUIT FOOLS
purées of strawberry, kiwi, pineapple,
and blueberry with sweetened cream 8.
TROPICAL PASSION
coconut dacquoise, passion fruit bavarian,
candied pineapple - with citrus jelly
and mango ginger sauce 8.
OPERA GATEAU
almond gateau, layered with coffee buttercream and
chocolate ganache - served with Baileys anglaise
and chocolate sauce 9.
LEMON BOMBE
light lemon mousse with vanilla sponge cake
and raspberries, citrus laced tuile 8.
CHOCOLATE TRIO
Mocha panna cotta with fleur de sel caramel
Dark Chocolate shortbread
White Chocolate Grapefruit Mousse in a chocolate phyllo cup
$10
GOLDEN NECTAR
*1999 Chateau Loupiac - Sauternes (1.5 ounces)
with almond tuiles 13.95
*nuts are used in the presentation of this selection
** can be prepared gluten free