MENU

SUGGESTION

All menus can be tailored for your needs, nothing is impossible

Menu

Canapé

 

Mediteranian clams and cucumbre

 

Oyster Japonese

Starters

Froglegs

Pea/pancetta ravioli

 

Pea pure served with cured fennel and frisse sallad

 

Main

 

French herb crusted lamb rack

Pomme confie, celariac and garlic pure

 

Confie tomato

Thyme and lemon juice

Presse of lambleg

Black truffle and garlic flowers

 

Dessert

 

Mango and passion fruit parfait

Nut tuilles and fresh rasberrys

 

Canapé

 

Cauliflower and truffle soup

Sticky porkbelly and mushrooms

 

Starters

Braised octopuss

 

Chorizo/Couliflower/Pickle onions

Potato espuma and gremulata

Olieoil and black truffle vinegrette

 

Main

Brasied ox-cheeks

Foie gras/fried spinache chips

Redwine and sherry sauce

Celariac pucks/carmalised baby carrots

 

Crispy chicken skin

 

Wild flowers and picked mustard herbs

 

Dessert

 

Dark chocolate and cherry sponge

Sour cherry icecream

Fresh cherrys

 

Chocolate sorbet and white chocolate tuilles

 

Canapé

 

Lardo and chicken fritters

Scollop and sweetcorn

 

Starters

Smoked duckegg

Cauliflower pure

 

Burnt garlic powder and almonds

Reduced chicken and lemon sauce

Crudite of cauliflower and mache sallad

Truffle toast with ox-cheek rilette and shaved shallots

 

Main

 

Sea bass and oister beignet, grilled langustin

 

Pomme pure baked leeks

Coriander and lemon foam

Baked red onions and coriander oil

 

Dessert

 

Dark chocolate ganache with salty fudge

Goatcheese sorbet, white chocolate snow

Crushed hazelnuts and milk gelly

 

Canapé

 

Foie gras a la plancha with sour rasberry

 

Lobster tail with lemon segments and avocado icecream

 

Starters

 

Salmon and cod sashimi

Dried shallots and oysters

Ponzu mayo crispy seaweed

Lemon vinegrette with soysauce caviar

 

Main

 

Duck breast crusted with black trumpet and almond potato

 

chips

 

Potato and truffle pure, roasted pumpking

Duckleg confie with parsley and garlic

Black pepper duck sauce and micro parsley chips

 

Dessert

 

Mille feuille with rasberry and lemon mirangue

 

Mango sorbet

 

Lime shortbread and rosemary foram

 

Canapé

 

Wagu with chared garlic and capers

 

Pumpking soup with walnutscrusted chicken terrine

 

Starters

 

Bonemarrow brulé and foi gras terrine

Poached pear and beetroots

Beetroot and blackpepper nuggatin

Ryebread chips and xanté sauce

 

Main

 

Beef with charde onions

Confie garlic with small pickled onions

Baked onion rings and sweet onion pure

Pomme terrine and fried pancetta

White truffle shavings

Redwine sauce and bonemarrow fat

 

Dessert

 

Winter apples cooked in spiced syrup

Apricot and cinnamon mousse

Milk sorbet and almonds

Crispy nutmeg tuilles

 

Vanilla cream with dried apple bon-bon

 

Canapé

 

Mediteranian clams and cucumbre

 

Oyster Japonese

Cauliflower and truffle soup

Sticky porkbelly and mushrooms

Lardo and chicken fritters

Scollop and sweetcorn

 

Foie gras a la plancha with sour rasberry

 

Lobster tail with lemon segments and avocado icecream

 

Wagu with chared garlic and capers

 

Pumpking soup with walnutscrusted chicken terrine

Grilled pork cheeks with terrin of leeks and celariac remulad

 

Ceviché

 

Deep fried cod cheeks with pancetta and dill

© 2018 by ROBIN HALLING

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