Main Course
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Pan Roasted Beef Tenderloin
with Maitake Mushrooms, Potato Gratin and Bone Marrow
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Noisettes of Red Deer
with Huckelberries, Roasted Pear a Parsnip Tart
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Braised Duck Breast
with Pomegranate, Walnut and Black Forbidden Rice
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Grilled Swordfish
with Soy-Verjus Reduction, Scallions and Risotto Croquettes
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Sturgeon "Wellington"
with Chanterelles, Red Wine Miso and Potato Mille-Feuille
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Roasted Berkshire Pork Tenderloin
with Smoked Maple and Hibiscus-Onion Marmalade
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Loin of Lamb
with Sheeps Milk Yogurt, and Eggplant "Baklava" and Barberries
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Pan Roasted Vegetables
with Soft Polenta and Fried Herbs