new year's eve menu

Amuse bouchè


Oyster thermidor

Samphire tempura, lime velouté


Red cabbage cannelloni

Duck, blood orange, walnut


Scallop raviolino

Sun-dried tomato, asparagus


Foie gras crème brûlée

Fig chutney, sour dough


Venison saddle

Dauphinoise, red cabbage

Baby beets


Lemon sole

Chard cauliflower,

caper and raisin purée,

and bacon


Beetroot and chocolate textures


Coffee and petite fours


Glass of Champagne 


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