ENTREE

Beets with burrata cheese, basil & pistachio vinaigrette ( VEG )

Warm frisee salad with pancetta & poached egg

Chard grilled octopus with butter braised potatoes

Mushroom risotto with black truffle ( VEG )

Sambuca oysters Rockefeller

 

MAIN

Lamb shank with Jerusalem artichoke puree, wilted spinach , parsley oil

Atlantic salmon with black rice & carrot miso sauce
24 hours Braised short ribs with Paris mash , bok choy
Potatoes gnocchi with burnt sage butter & pine nuts

Roast chicken with fingerling potatoes, haricot vert, heirloom carrots & confit garlic butter

 

DESSERT

Cider and maple syrup poached Asian pear with ginger ice-cream

Lemon tart with fresh raspberry
Panna cotta topped with sangria strawberry
Sea salt caramel popcorn with ice-cream and toffee sauce
Strawberry cheesecake

 

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