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Menu Prestige

Menu Prestige list

Amuse bouche

 

Pressed Hudson Valley foie gras with candied ginger, tapioca and calvados jelly, toasted sourdough

(or Ravioli of jicama and red chili, pickled celery, avocado, sweet potato and pistachio)

 

Sautéed Maine diver scallops with braised veal cheeks, Tahitian vanilla, parsnip cream 

(or Chestnut and apple strudel, baby leeks, red wine shallot vinaigrette)

 

Slow cooked sablefish with butternut squash carpaccio, red wine vinaigrette  

(or Carnaroli risotto of roasted sunchokes, mascarpone and shaved parmesan)

 

Roasted breast of duck with spiced Anjou pear, chicken liver rillette

or

Loin of venison with celeriac pavé, beetroot and apple strudel, ras el hanout

(or Caramelized celery root gratin, braised endive, sweet garlic and black trompette)

Menu Prestige list continued

Olive oil gelato on pistachio sponge, fleur de sel

or

Selection of cheeses from the trolley
($17.00 supplement)

 

Single-origin Venezuelan chocolate mousse, passion fruit, balsamic reduction and yogurt sorbet

 

Teas, coffees, infusions and Bon Bon trolley
($8.00 supplement)

Seven courses $150.00
Wine pairing $100.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.

The Menu Prestige is only available for the entire table.