MENU DEGUSTATION
Serge and his team will prepare
a ‘surprise’ menu for the entire table

CHILLED WATERCRESS SOUP
topped with goats cheese and sun dried tomato cream

MESCLUN LEAVES, AVOCADO,
YELLOW AND RED PEAR TOMATOES
roasted pumpkin seeds, shaved assiago cheese and
granulated Dijon mustard dressing

HEARTS OF ROMAINE,
AIOLI AND SUN DRIED TOMATO DRESSING
shaved parmesan cheese and roasted pecans

SPINACH, RADICCHIO
AND HEARTS OF PALM SALAD
Mango, golden croutons
and an aged balsamic vinegar dressing

ORANGE AND LAVENDER HONEY MARINATED SALMON
mango and black bean salsa
and a pomegranate reduction dressing

SESAME OIL INFUSED TUNA TARTARE
capers, ginger, red onions and chayote peppers

JONAH’S CRAB MEAT SALAD WITH GREEN APPLE
“Fondo di Toscana” virgin olive oil and lemon dressing

HOME MADE PIZZA WITH POTATOES,
SMOKED SALMON AND CAVIAR
topped with creme fraiche and chives

SAUTEED MUSHROOMS AND SNAILS IN PUFF PASTRY
green lentil sauce and sweet garlic puree

STEAMED MUSSELS IN PERNOD,
WHITE WINE AND CREME FRAICHE
Prince Edward Island steamed mussels with Pernod,
white wine and vegetable confetti

CARAMELIZED LARGE SCALLOPS
WITH BEETROOT VINAIGRETTE
on a bed of celery root puree

MAINE LOBSTER AND PUMPKIN RISOTTO
drizzled with white truffle oil and fried leeks

CARDAMON CRUSTED
AND PAN SAUTEED DUCK FOIE GRAS
Port wine caramelized pear and “vin cotto” reduction

ROASTED BALSAMIC VINEGAR
MARINATED SEABASS
crab risotto, braised fennel and a smoked tomato dressing

SALMON FILLED WITH HERBS AND SPINACH, WRAPPED IN SEAWEED
stew of white cannelini beans, caramelized garlic
and aromatic lemon oil

THREE PEPPERCORN GRILLED TUNA,
TRUFFLE AND MERLOT SAUCE
shallot confit, pink lentils and herbed salsify

GRILLED SWORDFISH WITH CHOURICO SAUSAGE AND ARTICHOKES
wilted spinach, pear tomatoes and basil-spinach beurre blanc

PAN SAUTEED WHOLE DOVER SOLE,
ROASTED PINE NUTS
hazelnut flavoured butter with capers,
grilled asparagus and steamed potatoes

THREE MUSHROOM AND LEEK OPEN RAVIOLI
grilled vegetable filo pockets, carrot and pumpkin sauce

HOME MADE LEMON
AND SPINACH FETTUCINE
tossed with sun dried tomatoes, asparagus,
caramelized pearl onions, croutons and parmesan cheese shavings

PORK TENDERLOIN MEDAILLONS,
STILTON SAUCE, STEAMED CUCUMBERS
pumpkin spaetzle and grilled asparagus

CUMIN RUBBED NEW ZEALAND LAMB RACK
sun dried tomato crust, eggplant and potato pancake,
miniature ratatouille and a natural jus

GRILLED VEAL CHOP
AND SHIITAKE MUSHROOMS
fire roasted peppers, creamy polenta and foie gras sauce

GRILLED MARINATED BEEF TENDERLOIN
AND JUMBO SHRIMP
porcini mushroom-potato gratin, wilted spinach, miniature vegetables and a red wine sauce

FREE RANGE CHICKEN BREAST,
WILD MUSHROOM STUFFING
vegetable julienne and rosemary potatoes

BRAISED BEEF SHORT RIBS
AND GRILLED SIRLOIN
red wine and vegetable jus, served with roasted garlic whipped potatoes and steamed celery hearts

FIVE SPICE RUBBED DUCK BREAST
AND DUCK LEG CONFIT PANCAKE
peppered citrus sauce, roasted red bell pepper,
mashed potato and zucchini spaghetti