3 COURSES MENU BY CHEF PHILIPPE

Appetizer

Ricotta cheese tart with puff pastry , fresh fig chutney , yellow beets

arugula -baby kale salad , pistachio oil , crushed pistachio , balsamic reduction

 

Main Course 

Dry cured Prime filet mignon seared, topped with

black trumpet and hedgehogs mushroom , spinach “petal ” ,spaghetti squash{ with scallions , dice tomato and soy sauce }  ,crispy orange cauliflower , red wine sauce

 

Desert 

Creme brulee with vanilla and star anis  ; roasted peaches  , rose water chantilly  and Madeleines

3 COURSES MENU BY CHEF PHILIPPE

Appetizers 

TUNA TARTARE CARIBBEAN STYLE

in a coconut shell with avocado , tomato ,passion fruit, cilantro , coconut milk ,mint , espelette , lime juice , Voo ,banana plantain chips { deco ; vanilla beans , lemongrass, mint tops and coconut shaving }

 

Main Course 

GRILLED FILET OF DOVER SOLE ;

rissoto of quinoa with pesto, mascarpone , asparagus, broccoli rabe

sun dried tomato coulis with espelette spice and lime zest

 

Desert 

PEACH MELBA

Sundae style ; hazelnut ice cream , Fig balsamic and red currant sauce , Vanilla chantilly, toasted almonds

 

4 COURSES MENU BY CHEF PHILIPPE

AVOCADO CRAB BOMB
Crab salad with espelette spice and fresh herbs with tomato compo and a deconstructed guacamole,
cilantro –jalapeno-lime vinaigrette

GRILLED ALASKAN HALIBUT
Topped with fresh burgundy summer truffle, barigoule of artichokes finish with a parsley pesto
And mini poached salmon quenelles

FILET MIGNON AND OXTAIL
Beef tenderloin cooked sous vide then seared , beef Oxtail and wrapped in homemade brioche ,gratin
of parmesan gnocchi with Foie gras , baby squash stuffed with ratatouille ,whiskey peppercorn sauce

CHOCOLATE MOUSSE CAKE
Devil fruit cake topped with Gianduja hazelnut chocolate mousse cake , passion fruit custard
Coconut coulis and fresh raspberry

 

TRUFFLE MENU – 4 COURSES BY CHEF PHILIPPE

Pass hors d’oeuvres/amuse bouches 

Creamy scramble eggs with truffles     

Chestnut mushroom soup shot with truffles   

Burrata ravioli with truffles      

Baked mini brioche filed with truffles and veal “meatloaf ”  


1st course ;

Risotto with wild mushroom, mascarpone , parsley , truffle oil , Parmesan tuile and emulsion , fresh truffles shaving 

 

2nd course ;

Seared Sea scallops .  fondue of leeks with truffles ,  crispy potato Maxim, truffle beurre blanc 

 

3rd course ;

Breast of duck , first cooked sous vide then seared , port truffle sauce .celery root flan and grilled asparagus 

 , crispy ravioli of duck leg confit and truffles

 

4 th course 

crepes filled with chocolate ganache , crêpes suzette sauce , pistachio ice cream 

 chocolate truffles 

FRENCH MENU – 4 COURSES BY CHEF PHILIPPE

1) Wild mushroom and mesclun salad on a tart, filled with a goat cheese Chantilly , porcini oil 

2) Seared  Scallops with brioche parley crust on tricolor quinoa and mustard green, asparagus tempura, tomato vinaigrette

3) Filet mignon seared, previously dry cured with a beef truffle sauce, fresh herbs and ricotta gnocchi  , cauliflower and mild garlic flan and chips chips

4) Valrhona dark Chocolate Souffle, griotte cherries salad, white chocolate sauce with amaretto, home made pistachio ice cream

TEX MEX  MENU – 5 COURSES BY CHEF PHILIPPE

1) Ceviche with shrimp and grouper. pickled red onions ,cilantro , Jalapenos , tomato , corn chips 

2) Duck confit Tamale with sun dried tomatoes  . the french cowboy mole sauce, micro greens 

3) Pork Ravioli, chorizo emulsion , black bean puree  ,tomato chips and port balsamic reduction

4) Ribeye bone in , previuosly dry cured – polenta grits with almond milk , grilled cactus, Philippe’s barbecue sauce 

5) Tres leche topped with a light meringue , coconut milk, caramelized pine apple 

 

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