Dinner Menu

Tuesday, February 9th, 2010

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Tasting I

Amuse

Seared scallops, roasted cauliflower, popcorn cream and crisp lemon

Beef tartar, onion jam, chicken liver toast and smoked soy cured yolk

Celeriac and truffle soup, tater tots

Seared duck breast, turnip gratin, capers, watercress and beet Bordelaise

Chocolate cake

Tasting II

Amuse

Scallop ceviche, pomegranate, apple – champagne Bellini

Petite NY strip filet, broccoli “Caesar”

Celeriac and truffle soup, tater tots

Pan seared Barramundi, butternut wheat berry and quinoa “risotto”, oranges and radish

Chocolate and jasmine rice tart

Tasting III (vegetarian)

Amuse

Shaved apple and fennel salad with pomegranate, and a blood orange marmalade

Beet green and jasmine rice “dolmas”, olives and almond tahini

Celeriac and truffle soup, tater tots

Tagliateli, smoked mushrooms, crème fraiche, leeks and preserved lemon

Chocolate and hazelnut lace cannoli

55. per tasting