Pan Seared Scallopshearts of of palm, sauce verte sancerre, le rochoy, laporte, loire, France 2010
Wood Roasted Sturgeonmaitake and honjemeji, sauce bearnaise chardonnay, domaine de terres de velle, bourgogne, France 2010
Wood Grilled Filet Mignonmorel and maitake a la creme and truffle butter cabernet sauvignon, chatequ de beaupre cuvee, coteaux d aix-en-provence, France 2006
Warm Chocolate Pudding CakeFlower of the alps tea anglaise nieport ruby porto, NV
Champagne Ruby Grapefruit Granitechampagne sabayon brut de franc, couly dutheil, chinon, France NV
Les Desserts
9.00Hazelnut Parfait 'a La Neige'Milk poached egg meringue, espresso carmel and piedmont hazelnuts
9.00Lemon Panna CottaSpiced syrup and orange segments
9.00Warm Chocolate Pudding CakeFlowers of the alps tea infused creme anglaise
9.00Roberto's ProfiterolesVanilla ice cream, toasted almond and chocolate sauce
9.00Warm Apple Almond TartApple cider caramel, glace au lait
Pan Seared ScallopsHearts of palm, sauce verteOptions:
Sancerre, le rochoy, laporte, loire, France 2010
Wood Roasted SturgeonMaitake and honjemeji, sauce bearnaiseOptions:
Chardonnay, domaine de terres de velle, bourgogne. France 2010
Wood Grilled Filet MignonMorel and maitake a la crème and truffle butterOptions:
Cabernet sauvignon, chateau de beaupre cuvee, cot eaux d’ aix-en-provence, France 2006
Warm Chocolate Pudding CakeFlower of the alps tea anglaiseOptions:
Nieport ruby porto NV
Champagne Ruby Grapefruit GraniteChampagne sabayonOptions:
Brut de franc, couly duthe chinon France NV
Bon Appetit
Chef/Owner Laurent Katgely
Dessert
9.00Hazelnut Parfait ‘a La Neige'Milk poached egg meringue, espresso carmel and piedmont hazelnuts
9.00Lemon Panna CottaSpiced syrup and orange segments
9.00Warm Chocolate Pudding CakeFlowers of the alps tea infused crème anglaise
9.00Roberto's ProfiterolesVanilla ice cream, toasted almond and chocolate sauce
9.00Warm Apple Almond TartApple cider caramel, glace au lait