BREAD BASKET
Sourdough | Herb Butter | Foie Gras Butter | Tobiko Butter
AMUSE-BOUCHE
Fig & Walnuts | Macerated Melon | Truffle Parmesan Tuile
Paired with Ayala 'Brut Majeur' Champagne
SALMON TATAKI WITH VEGETABLE CRUST - CHEF PASCAL
Lightly Seared Salmon Fillet | Vegetable Crust | Pea Mousseline | Butternut Duxelles | Lobster Foam | Light Aioli | Crispy Rice | Quinoa Crackers
Paired with Domaine Chanson Chardonnay - Bourgogne
TARRAGON CHICKEN - CHEF SAM
Pommes Purée | Garlic Confit | Selom Chimichurri | Chicken Velouté | Kulim Oil
Paired with Château Peyredon Lagravette - Haut-Médoc Cru Bourgeois - Bordeaux
MAIN-COURSE SLOW-BRAISED LAMB & EGGPLANT VARIATIONS - CHEF BRUNO
Pulled Lamb | Aubergines Five Ways (Soy-Marinated, Dehydrated, Caviar, Chips, and Candied) Buckwheat Risotto | Satay Sauce
Paired with Famille Perrin 'La Gille' Gigondas - Rhone Valley
STRAWBERRY CLAFOUTIS
Nut Brittle | Berry Coulis
Paired with Le Tertre du Lys d'Or Sauternes - Bordeaux
