Menus

• Grilled Noix de Saint Jacques,

Champagne and leek sabayon, Caviar d’aquitaine and Shiso

or

• Heirloom tomato tartarte,
  

          Withe balsamic, avocado cream, chive espuma and risoni

• Augus Beef eye filet, trufle emulsion
  

Vegtable wok, roasted baby potatoes and green asparagus

or

• Raw sea bass filet, green virgin sauce
  

Sweet potatoes émulsion , roasted cherry tomatoes and black sesame

• Dark chocolate and salted caramel lava cake,
  

Bourbon vanilla ice cream and créme anglaise.

• Coffee, tea and macarons

• HAWAÏAN TUNA POKE
  Avocado, seaweed, macadamia nuts, sesame seeds, red quinoa, pineapple, ginger, poke dressing.
• WATERMELON FETA AND HEIRLOOM TOMATO SALAD
  basil, mint and extra virgin olive oil dressing
• ORGANIC CHICKEN SKEWERS
  lemon and turmeric Greek yogurt dressing, quinoa risotto
• Roquette balsamic and pumpkin seeds
• Local artisan cheese and summer fruit platter

• BURRATA
  Black truffle, green zebra tomato,
  Extra virgin olive oil, and fresh basil

• SEARED SEA SCALLOPS
  Saffron & zucchini Risotto
  Roasted bell pepper coulis and candied lemon zest

• SLICED KOBE BEEF TENDERLOIN
  Aged Port wine reduction
  Black truffle mashed potatoes and seasonal baby vegetables

• DARK CHOCOLATE LAVA CAKE
  Raspberry sorbet and Madagascar vanilla crème anglaise

• SCOTTISH SALMON GRAVELAX

Cured with Russian vodka, beetroot and dill
Marinated vegetables, avocado, fresh herbs, roasted almond

• SLICED BEEF TENDERLOIN

Served with aged Port wine reduction, Black truffle mashed potatoes and seasonal baby vegetables

• TARTE TATIN

Salted caramel coulis and crème fraiche

• RAW SEA BASS CEVICHE
  Fennel, yuzu and passion fruit vinaigrette

• SEARED SCAMPI
  Flambé with Cogac Xo, rosemary and garlic aioli

• LAMB LOIN
  Caramelized onions, piquillos demi-glace and ratatouille casserole

• TIRAMISU
  Biscuits rose sponge fingers, Raspberry and Champagne

• CHICKEN AND MUSHROOM “Vol au Vent”
  Mornay Sauce, roquette salad and demis glaze dressing

or

• WARM GOAT CHEESE MEDALLION
  Thyme honey, roasted pears, nuts and mesclun salad

• TRADITIONAL BEEF BOURGUIGNON
  Mash potatoes with artisanal butter, braised vegetables

or

• SOUS-VIDE SALMON FILET
  Champagne and leak sabayon
  Vegetable wok, lobster and safron risotto

• CRÈME BRULÉE
  Bourbon vanilla and Iranian pistachio

• Coffee, tea and macarons

• Mini lobster rolls, saffron mayo
• Scottish smoked salmon on a blinis, Greek Tzatziki
• Sweet potatoes velouté, truffle oil and roasted sesame
• Eggplant caviar and Amazon rainforest sweet mini pepper tartelette
• Cherry tomatoes and bocconcini skewers, pesto verde
• Mini burgers of preserve duck, walnuts mustard
• Tigers praws, mild garlic and teriyaki emulsion
• Croque monsieur bites
• Tuna tataki, black sesame and virgin sauce
• Little NYC hot dog
• Iceland smoked salmon on a blinis, chive and wasabi chantilly
• Smoked duck breast wraps, Sichuan pepper and cream cheese
• Goat cheese, preserve black cherry, roasted sesame and gingerbread lollypop
• Foie gras and caramelized green apple mini crème brulée
• Cherry tomato and piquillos little tarte Tatin