Thursday, Feb 14th
$65 per person
First Course
Curried Butternut Squash Bisque (pb)
Candied Pepitas, Coconut Yogurt, micro greens, black salt
Lamb Tartare
Sundried tomatoes, crunchy quinoa, nicoise olives, parmagiano, watercress
Oak Grilled Octopus
Arancini nero, grapefruit, fennel confit, parsnip duo, fronds
D’ Auvergne Stuffed Warm Pear Salad
Black mission figs, mesclun greens, candied walnuts, Puerh tea vinaigrette
Hamachi Crudo
Ginger Lime vinaigrette, cucumber, fresno, micro shiso, radish, crispy taro root
Second Course
Koresh
Spiced Half chicken, blackberries, apricots, Israeli cous cous, candied rose petals
Cassoulet (pb)
Beans, oyster mushrooms, rainbow carrots, garlic greens, cauliflower, kabocha squash
Scallop Risotto
Fennel-gran marnier beurre blanc, wild mushroom risotto, asparagus, bronzed fennel
Lamb Osso Bucco
Truffle Polenta, tempura broccoli, blackberry demi-glace, crispy leeks
Port Braised Grass finished Short ribs
Celery Root puree, warm frisee salad, Crispy Root vegetables, natural jus
Surf Turf and Air
Duck Confit, crispy pork belly, seared scallops, braised lentils, wilted greens, leek soubise
Third Course
Chocolate Symphony
Pot du crème, white chocolate macaron, fondant, cocoa nib ice cream, truffles
Strawberry Shortcake
Macerated and chocolate dipped strawberries, chiffon cake, mint-basil ice cream, vanilla Bavarian
SALT Chocolate tart
Passion fruit caramel, maldon sea salt, espresso ice cream, Chantilly, micro whoppers
Upside Down Banana Cake
Candied Pecans, banana Brulee, caramel sauce, chile chocolate bark
Key lime Cheesecake (pb)
Cherry Walnut Crust, cashew cheesecake, lime syrup, coconut Chantilly. Tequila sorbet
