A tasting dinner is for the epicure graced with heart, palate and intellect. The heart requires your sense of the joy of food be uppermost: The palate requires happy acceptance of all flavours, textures and cuisines. The intellect demands cerebral acuity in the journey through curiosity, to satisfaction and on to bliss to reach comprehension of the delicious art of your menu.
- This sample seasonal menu gives you a taste of what we can create for your unique occasion.
Amuse-Gueule
- Chicken liver mousse with beet and orange syrup
Ginger carrot, celery and cranberry salad with honeyed sesame dressing
Crab and pineapple salad with gazpacho sorbet
Dinner
- White asparagus soup with butter-poached hen egg yolk
- Dry sherry-cured gravlax with curried apple, tomato-sherry gelée and sour cream custard
- Crayfish on spiced apple with chiffonade Napa cabbage — lobster-carrot sauce and black olive oil
- Tarragon pheasant breast with faro, romanesco broccoli — au jus
- Roast loin of lamb with smoked bacon haricots verts and herbed gnocchi — Provençal sauce
- Blueberry, tomato and basil salad with lemon dressing sorbet
- Murol with fennel, dried apricot and pecan salad
Pouligny-Saint-Pierre with radish and cucumber
Fourme d’Ambert soup with sweet almond wafer - White wine-poached pears with hazelnut streusel and burnt honey mascarpone
Celery-apple sorbet with tomato-ginger syrup
Fried banana-chocolate spring rolls with coconut dulce de leche
Coffee, teas, tisanes with mignardises
