3 Course

These menus are inspiration and can be adapted to your unique taste and theme.

SEARED SCALLOPS, CREAMED LEEKS

Lobster salpicon, chive oil, fried basil

GRILLED FILET, FOIE GRAS-TRUFFLE, SAUCE PERIGOURDINE

Robuchon potato puree, spinach – artichoke roma tomato, parsnip

MEYER LEMON “MERINGUE” TART

Red fruit, lemon-basil anglaise, fried basil

PECORINO GNOCCHI, CRISPY PORK BELLY

Romesco, chive oil, puree confit garlic

DUCK BREAST,

pomegranate - balsamic glaze, braised

red cabbage, glazed golden beets, caramelized parsnips, parmesan risotto

MILK & amp; DARK CHOCOLATE MOUSSE NAPLEAN

Oatmeal-raisin tuille, champagne strawberry sauce, poached red fruit

SCALLOPPINI OF SHRIMP, PROVANCAL RELISH

parmesan risotto, basil oil, confit garlic puree

CONFIT LEG OF LAMB, ROSEMARY "CHIMICHURRI"

tri color roasted potato, celeriac puree, roasted asparagus

LEMON CURD, BLUEBERRY COMPOTE

sable crunch, lemongrass ice cream, thai basil oil

ROASTED BEETS, FRIED SPICED GARBANZO

Arugula, charred preserved lemon vinaigrette, goat cheese foam

ROULADE OF SALMON & SCALLOP MOUSSE

Yukon potato coin, champagne beurre blanc, sorrel, pink peppercorn

GANACH BROWNIE, HAZELNUT BRITTLE

Espresso ice cream, white coffee anglaise