Foie Gras Terrine, "Butternut-Kumquat" Condiment, Melba Toast
Terrine of foie gras cooked with sweet wine and red Kampot pepper,
served with butternut squash puree and candied kumquats, bread chips
or
Cocotte Egg, Chestnuts, and Truffle Emulsion
Organic cocotte egg, mushrooms, and chestnuts, chicken broth infused with white truffle
or
Crab-Avocado in a Fine Crustacean Jelly, Cuttlefish Ink Tuile
Crab-avocado remoulade, a veil of crustacean jelly, Granny Smith apple,
a mix of cress: shiso, radish cress, and pansy flowers
Sweet-Spiced Yellow Pollock Fillet, Jerusalem Artichoke,
Coriander-Infused Beurre Blanc, Roasted Flavor
Yellow pollock fillet cooked with a blend of spices, tender Jerusalem artichoke,
beurre blanc with coriander seed and coffee powder. Roasted cocoa nibs as a finish
or
Monkfish Medallions, Vegetables, and Saffron "Like a Bourride"
Monkfish medallions cooked in olive oil and saffron, fingerling potatoes, and tender leek,
snow peas, pan-seared pak choi, fish soup bound with aioli
or
Wellington Paradise "Served Rare"
Beef fillet, Paris mushroom duxelles, cecina (beef ham),
enclosed in puff pastry, baked rare, served with port wine sauce
Infinitely Lemon by Pierre Hermé
Lemon cream, fresh lemon pulp, candied lemon, light lemon cream, lemon shortbread,
lemon jelly, lemon ice cream, macaron biscuit
or
Sweet Pleasure by Pierre Hermé
A journey of tastes, textures, and temperatures around milk chocolate and hazelnut
This menu is given for information and can be modified as it is not part of the contract