Dinner Menu
Tuesday, February 9th, 2010
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