MENU
Citrus-cured Salmon Fillets, Baerii Caviar,
Asparagus Purée, Herb Olive Oil
* * *
Lobster Bisque,
Langoustine Tartare, Kale and Dill
* * *
Sous-vide French Chicken Breast,
Chicken Mousse with Porcini Mushrooms and Peas
* * *
Char-grilled Australian Beef Mignon with Bone Marrow Crust,
Spinach, Brown Butter Hollandaise
or
Pan-fried Cod Fillet with River Shrimp,
Spinach, Shellfish Sauce
* * *
Chocolate Cheesecake with Chocolate-coated Strawberry,
Candied Walnuts
* * *
Coffee or Tea
Petit Fours
VEGETARIAN MENU
Crispy Jerusalem Artichokes, Pickled Radish,
Confit Artichokes and Champagne Jelly
* * *
Beef Tomato Consommé,
Julienned Vegetables, Chives
* * *
Chanterelle, Truffles,
Brioche Toast, Asparagus
* * *
Baby Spinach and Ricotta Cheese Ravioli,
Parsnip and Lentil Ragù, Romesco Sauce
* * *
Chocolate Cheesecake with Chocolate-coated Strawberry,
Candied Walnuts
* * *
Coffee or Tea
Petit Fours