Dinner Menu

Sunday, January 3^rd, 2010

Saturday January 9^th 2010

Tasting Menu

80.

Individual courses

15.

Amuse

Sweetbread hot dog with balsamic onions and horseradish mustard

Rabbit, arbequina olive and pistachio terrine

Fluke Sashimi

Cauliflower, fried jalepeno, lime and coriander pickle

Foie gras

Paul Pearson, Blantyre

Seared, blue moon shrooms, turnips and toasted bacon brioche

Pressed, green apples and micro arugla salad, hard cider balsamic reduction.

Fluke Ceviche

Beet, smoky lemon, wasabi tobiko

Sweetbreads

Brian Alberg, Red Lion Inn

Torchon with black currant-chipotle jam, roasted celeriac and micro celery salad

Crispy with porcini braised veal cheeks, beluga lentils and sweet potato puree

Smoked Fluke

Capers, garlic cream and crisps

Duck

Daire Rooney, Brix

Seared duck breast chicory salad, pumpkin, grape must compote and kumquat vinaigrette

Duck Ragu with Rawson Brook chevre ravioli, fennel pollen and burnt orange