Dinner Menu
Sunday, January 3rd, 2010
Saturday January 9th 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