CRAWFISH BISQUE, SPRING VEGETABLES, VANILLA ESSENCE
MURRAY'S BURRATA, STRAWBERRY AND RHUBARB COMPOTE, ARUGULA, PISTACHIOS
POACHED GULF SHRIMP, CUCMBER HERBAL YOGURT, RADISHES
FRENCH WHITE ASPARAGUS, ORANGE REDUCTION, PUFFED RICE, CONFIT KUMQUATS
GARDEN SALAD, AVOCADO, TARRAGON VINAIGRETTE, OLIVE CRUMBLE, FETA, SHAVED VEGETABLES
RABBIT TERRINE, HOUSE PICKLES, WHOLE GRAIN MUSTARD, GRILLED SOURDOUGH
VEAL SWEETBREADS, STINGY NETTLE CUSTARD, MUSHROOMS
GREEN PEA RAVIOLI, SWEET ONION CREAM, CARROT BUTTER REDUCTION
SPRING ONION RISOTTO, BLUE OYSTER & MOREL MUSHROOMS, MIMOLETTE CHEESE
MISO GLAZED COD, DAIKON VELOUTE, FRIED MAITAKE MUSHROOMS, YUZU OIL
GRILLED SWORDFISH, SOUBISE, LEEKS, BLACK GARLIC COULIS
GREEN CIRCLE CHICKEN, GRILLED GREEN ASPARAGUS, MOREL CREAM
PORK CHOP, ROASTED ROOT VEGETABLES, SPINACH, MUSTARD JUS
BEEF BAVETTE AU JUS, BRAISED TURNIP, BROCOLINI, HORSERADISH
DOVER SOLE, BROCOLINI COULIS, SPRING VEGETABLES, LEMONGRASS EMULSION
CREATED BY ALAIN VERZEROLI
EXECUTIVE PASTRY CHEF SALVATORE MARTONE
CHEF DE CUISINE FELIPE BOTERO