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Lunch

Summer Lunch Menu

APPETIZERS
ROYAL KALUGA CAVIAR SERVICE 1OZ 130 / 2OZ 230
FOIE GRAS PARFAIT 26
PORT REDUCTION, CHERRIES, BERRIES, SOURDOUGH
WHIPPED BURRATA 24
TOMATOES, STONE FRUITS, PINE NUTS, CINCO JOTAS HAM
GARDEN SALAD 19
CALAMANSI VINAIGRETTE, FENNEL, MELON YOGURT
HEIRLOOM SQUASH CARPACCIO 18
ROMESCO, ALMONDS, CAPER BERRIES
CHILLED CORN VELOUTE 22
POACHED GULF SHRIMP, CHARRED CORN, CURRY OIL
TARTINE NOIR 17
AVOCADO, TOMATO, CORN, RADISH
BEEF TARTARE 22
QUAIL EGG YOLK, SOURDOUGH
HOUSTON DAIRYMAIDS CHEESE SELECTION 30
HAZELNUT & RAISIN BREAD, ACCOUTREMENTS
ENTREES
SUMMER QUICHE 28
ZUCCHINI, EGGPLANT, RED PEPPER, GRUYERE
LOBSTER SALAD 35
BOSTON LETTUCE, HARICOT VERT, HERBAL CREAM, AVOCADO
CAROLINA GOLD RICE RISOTTO 24
ROASTED RED PEPPER, MAITAKE, MIMOLETTE
SUMMER RAVIOLI 26
GOAT CHEESE & EGGPLANT, ROMESCO, CHANTERELLES
MISO PACIFIC BASS MODERN - MEIJI CULINARY CANVAS 42
SAKE & YUZU BROTH, EGGPLANT & SUMMER HERBS
ORA KING SALMON 56
COURGETTES, SAFFRON & TOMATO, SMOKED TROUT ROE
BEEF BURGER 34
GRUYERE CHEESE, TARTAR SAUCE, PICKLED ONIONS
ROASTED HERITAGE CHICKEN 39
CORN ESPUMA, SUMMER BERRIES, WILD MUSHROOMS
THIRD COURSE
ORA KING SALMON
TASTE OF SUMMER
CHEF’S SEASONAL MENU IN FOUR SEQUENCES
90
FIRST COURSE
FOIE GRAS PARFAIT
SECOND COURSE
PARISIAN GNOCCHI & TRUFFLES
DESSERT COURSE
TROPICAL PAVLOVA
DESSERTS
VALRHONA DARK CHOCOLATE CREMEUX 16
WHITE CHOCOLATE ICE CREAM, CARAMEL SABAYON
TROPICAL PAVLOVA 17
MANGO PASSION MOUSSE, COCONUT SORBET
TRIO OF PLANT BASED ICE CREAMS 16
DARK CHOCOLATE, PISTACHIO, COFFEE
ROASTED PEACH 15
TAHINI CRUMBLE, THAI BASIL SORBET
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