Menu Examples
Appetizers
Foie Gras torchon, poached and spiced seasonal fruit, fleur de sel and crostinis
Chilled terrine of roasted Provencal vegetables, goat’s cheese mousse & pistou
Tian of Mediterranean shrimp in aioli, tomato tartar, avocado pulp and Parmesan crumble
Andalusia tomato gazpacho, stone crab beignets, chervil and extra virgin olive oil
Foie Gras crème brulée with hazelnuts, julienned Granny Smiths and bitter salad
Smoked Salmon with poached asparagus, egg mousse and black olive puree
Salmon tartare, lemon, chives, arugula and toasts
Crispy goats cheese “cake”, braised dried figs, bitter greens salad and julienne Serrano ham
Main Courses
Monkfish Aioli; Seared monkfish steamed with a variety of vegetables in white wine, dressed
with the reduced cooking liquid frothed with aioli
Duo of local lamb; herb roasted rack & the collar braised with smoked eggplant, mini ratatouille, Parmesan crumble and braising reduction
Mustard and rosemary marinated pork tenderloin, charred cauliflower and broccoli, garlic confit mashed potatoes, red wine reduction
Crispy skinned Mediterranean Sea Bream, carrots, asparagus and charred shallots; star anise
infused clam reduction
Lavender marinated duck’s breast, heirloom faro risotto, crunchy vegetable sauté and red
wine/Porto caramel
Roasted breast of Guinea Fowl, artichokes in barigoule, Provencal potato purée and Parmesan
herbed cream
Bouillabaisse style broth, local fish, potatoes, fennel and saffron
Roasted Pigeon breast & leg confit, truffled farce à gratin, mashed Jerusalem artichoke and
natural reduction
Desserts
Soft centered individual chocolate cakes with a passion fruit heart, strawberry/basil salad
Fromage Blanc mousse, raw raspberry and lemongrass compotée, citrus tuiles
Individual Tarte Tatin, rosemary & fleur de sel caramel, crème épaisse
Hazelnut tuiles, vanilla crème légere mousse, fresh strawberries and their coulis
Caramelized honey and brown butter almond cake, roasted seasonal
fruits and fresh goat’s cheese mousse
Spiced Panna Cotta, mixed poached berries and almond crumble
Dark chocolate and hazelnut soufflé tarts, bitter cacao coulis, Tonka bean whipped
cream
Sautéed strawberries deglazed with balsamic vinegar, yogurt ice cream, fresh basil & almond
tuile (May – September only)