Restaurant week menu 2019

3 courses dinner $40

January 23st-January 31st

 

To start …

 

Chicken livers parfait, apple confiture, brioche, mustard

 

Or 

 

Endive salad, candy walnut, pepitas, shaved bartlett pear, fourme d Ambert, honey apple cider vinaigrette

 

Or 

 

Citrus cured Salmon tartar, avocado fritters, sunchoke, spring onion, sesame soy vinaigrette, seaweed chips

 

 

To follow…

 

 

pétrole sole “bouillabaisse”, fingerling potato, manila clam, leeks, fregola, lobster bisque

 

Or 

 

Pork Shank "Osso Bucco”, raisins, parmesan grana padano polenta, grilled broccolini

 

Or

 

celeri root & chestnut “aumoniere, slow cooked eggs, shiitake mushroom dashi broth

 

 

To finish…..

 

 

Banana creme brûlée

 

Or

 

Apple golden delicious tarte tatin, slated caramel sauce, creme fraiche

 

Or

 

 Molten chocolate cake, mint creme anglaise

 

 

 

 

 

Executive chef Sylvain Dessagnes