CRAWFISH BISQUE, SPRING VEGETABLES, VANILLA ESSENCE
MURRAY'S BURRATA, STRAWBERRY AND RHUBARB COMPOTE, ARUGULA, PISTACHIOS
GARDEN SALAD, AVOCADO, TARRAGON VINAIGRETTE, OLIVE CRUMBLE, FETA, SHAVED VEGETABLES
RABBIT TERRINE, HOUSE PICKLES, WHOLE GRAIN MUSTARD, GRILLED SOURDOUGH
BLACK TARTINE, CRAWFISH, DEVILED EGG, AVOCADO, SHAVED VEGETABLES
GREEN PEA RAVIOLI, SWEET ONION CREAM, CARROT BUTTER REDUCTION
SPRING ONION RISOTTO, BLUE OYSTER AND MOREL MUSHROOMS, MIMOLETTE CHEESE
ORA KING SALMON, BABY LETTUCE, HERBAL CREAM DRESSING, SMOKED TROUT ROE
GRILLED SWORDFISH, SOUBISE, LEEKS, BLACK GARLIC COULIS
CHICKEN PARMENTIER, MIREPOIX, COMTE CHEESE, MADEIRA
SPICED ROASTD LAMB, AUBERGINE MOUSSE, HERB CONDIMENT, BASMATI RICE
APPETIZER, ENTREE, DESSERT
FOUR COURSE CHEF'S TASTING MENU
PLANT BASED ICE CREAMS
VALRHONA GUANAJA DARK CHOCOLATE CRÉMEUX, SALTY CARAMEL SABAYON
KEY LIME TART, PINEAPPLE COMPOTE, SOFT MERINGUE
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO