1405-may_guest_chef_dinner-jason_martin-web.pdf |
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Mother’s Day Lunch 11/5/2014
12pm –2pm. Amuse Bouche ** ENTREES Tequila and Citrus Cured Snapper, Scallop Ceviche, Avocado, Crab Mayonnaise, Pimento, Blue Tortilla Chips Chicken Balontine with Witlof, Orange and Walnuts, Pickled Quails Eggs, Port Gel. Textures of Beetroot, Whipped Feta, Black olive and Balsamic. Puffed grains ** MAINS Roasted Beef Fillet, Potato Gallette, Cauliflower, Roasted Carrots, Single Clove Garlic and Dijon Mustard. Red wine Jus. Crispy Skinned Huon Salmon with Clam and Potato Chowder, Haricots and Autumn Greens Soft Polenta, Sweet corn, Coffee and Cardamom Soil, Swiss Brown Mushrooms, Gorgonzola, Artichoke Tapenade and Porcini oil. ** DESSERTS Beeramisu- Stout and Chocolate Sauce, Orange blossom and Mascarpone Mousse, Beer Jelly, Coffee Ice Cream and Sponge Cake. Smashed Strawberry Pavlova with Berry Sorbet. Triple Cream Brie, Quince Paste, Almond Crisps, Sherry Gel, Apple and Ginger Bread ** Petit Fours $90 per person Not all ingredients described on Menu Kids Menu $30. - Kids Main and Ice cream Sundae |