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A choice of...
III
Entrees
Salmon Wellington
with cream cheese & spinach mousse - pouched beet roots
& carrots - asparagus - roasted celerac puree - finished
with cream & dill sauce
Duck
breast, pan-seared with a honey glaze - savoury millefoglie
layered with foie gras mousse, strawberries & pineapple
gel - balsamique & wine reduction - green salad
♥
Fillet
cooked sous vide & char grilled - truffle mash - spring
onions - peas - brown mushrooms - baby carrots - red
wine reduction
♥
♥♥
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