Appetizers
Lobster – Crab Salad
Mustard crème fraiche, blood orange gelee, tarragon, citrus red pepper emulsion, micro celery
18
Salmon Rillette
Encased with smoked salmon, avocado, horseradish glazed beet, pumpernickel croute
14
Duck Confit Terrine
Green peppercorn sauce, parsnip silk, pickled kumquats
14
Arugala Kale Salad
Pears, toasted hazelnuts, pomegranate seeds, blue cheese, Banyuls vinaigrette
14
Entrées
Braised Short Ribs
Celery root potato puree, root vegetables, red wine sauce
50
Sea Scallops
Cauliflower puree, orange supremes, capers, beurre Noisette
42
Coq Au Vin
Traditional style red wine braised chicken leg and slow cooked breast, bacon lardoons, mushrooms, root vegetable, mustard rosemary spaetzle
42
Desserts
Opera Torte
Espresso syrup soaked almond cake, coffee butter cream, chocolate ganache, amarena cherries, coffee ice cream
15
Chocolate Stone
Dark chocolate mousse with a chocolate caramel center Cocoa nib tuile, crème fraiche ice cream
12
Sorbet
10
