|First course at lunch: pressed foie gras with sauternes, rose & hibiscus gelée |
and walnut brioche.
|Second course: shrimp sachet in saffron broth.|
|Third course: oven roasted red fish with "eggplant caviar".|
|Fourth course: smoked scallops, pickled grilled mushrooms, black bean salsa, |
chili cumin oil and orange-carrot reduction.
|Fifth course: ravioli of chicken and foie gras, sautéed onions with tarragon |
and thyme meat jus.
|Second option - Beef roulade stuffed with mushrooms and bell peppers, |
red onion and zucchini chips with puree of provision medley.
|Last course/dessert! White chocolate lace poached pears, amaretto jelly in |
phyllo pastry and burnt orange grand marnier parfait with cardamom sugar
and dill sponge with fruit compote.
Unfortunately, I forgot to take a picture of the palate cleanser, and by the time I remembered, I was almost done. Those ginger-brandy snaps were so good.
|Watermelon sorbet and ginger-brandy snaps.|
I have minor criticisms but nothing worth mentioning. What's worth mentioning is that the food, service and entire experience was wonderful and I definitely think any and everyone should give it a try. The kitchen is usually well prepared to meet special dietary needs as well. I'll definitely be visiting in the near future.