PLATED DINNER
PASSED
- PORT SEARED DUCK BREAST wild mushroom risotto cake, cherry sauce, fried shallot
- PICKLED WHITE ANCHOVY roasted red pepper, on brioche toasts, grilled green onions
FIRST
- TRIO OF SCALLOPS blood orange, beurre rouge; sansho pepper, lemon butter; porcini, black vinegar jus
SECOND
- ROASTED ROOT VEGETABLE SALAD beet, butternut squash, parsnip, kumquat puree
THIRD
- TRIO OF BEEF braised short rib, tournedos, marrow bone, roasted carrots, potato puree
DESSERT
- ALMONDS TRIO apple almond tart, candied toffee almonds, almond lace, caramel
