Valentines Menu

Amuse bouche



1st Course

Bacon barded scallop, oyster chowder, potatoes,
white turnips and pearled onions

or

Calamari stuffed with shrimp mousseline,
saffron rice and fresh herb froth

or

Lamb tartar, homemade harissa,
fine herb salad and black bread croutons



2nd Course

Duck and foie gras terrine, sweet and sour prunes, brioche

or

Game meat consommé en croute,
winter black truffle, cavatelli and rabbit liver

or

Snow crab verrine, celery, apple and tarragon,
sour cream foam



Main Course

Duck magret, sauce gastrique and Turkish fig,
smoked squash purée, foie gras ravioli

or

Icelandic char, fennel braised with pastis

or

Beef sirloin for 2, pommes Pont-Neuf,
mushroom and cipollini, truffle sauce

or

Lobster for 2,
knuckle meat risotto and sauce béarnaise



Desserts

Dark chocolate cake, white chocolate cream,
strawberry sorbet and cocoa nibs

or

Doughnuts, roasted pineapple fritter, chocolate,
caramel and sour cream

or

Exotic fruit salad, coconut, lemongrass and coriander



Mignardises

Amuse bouche


Lamb confit, caramelised apple,
parsley and pomegranate salad


« Pot au Foie »


Poached salmon, artichoke, lemon and olive


Braised veal cheek,
fried pita, pine nuts, garlic scented yoghurt sauce


Halloumi mille-feuille, quince jam


Semolina pudding, Seville and blood orange salad
rose-water syrup, pistachio


Mignardises