A few questions have been asked about what sort of menus we put together. Below is a menu we assembled with ingredients from near and far. Yes, our guests ate everything, the first two being canapés, the rest a progressive menu. Enjoy, we did.
– Kumamoto oyster
– Banyuls vinaigrette
– Quail egg
– Prosciutto, espelette pepper
– Avocado panna cotta
– Crab meat, cumin, cilantro
– Hamachi
– Four preparations and garnishes:
– Fresh wasabi
– Saffron soy
– Cauliflower crusted
– Orange marinated
– Lobster emulsion
– Pink peppercorn, coral butter, shrimp toast
– Foie gras torchon
– Fortified cherries, toasted almonds, thé parfumé
– Handkerchief pasta
– Morels: pureed, roasted, braised
– Diver scallop
– Medjool date, Stilton, very old sherry
– Cod en papillote
– Black truffles, onions: red, green, spring
– Pig trotter
– Lime pickle, bacon emulsion, bok choy
– Veal shank
– Braised cabbage, Taleggio polenta, roasting jus
– Cote de boeuf
– Fiddlehead gratin, Yukon Gold potato puree, sel gris
– Robiola by Guffanti
– Camembert
– Azeitão
– Honey caramel, roasted pears, brandy preserved black truffles
– Whole milk yogurt panna cotta
– Macerated rhubarb, black pepper
– Flourless chocolate cake
– Cinnamon, crème fraîche
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