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.
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3 COURSES MENU BY CHEF PHILIPPE
Appetizer
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
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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.
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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.
Wild mushroom and mesclun salad on a tart, filled with a goat cheese Chantilly, porcini oil.
2nd course:
Seared Scallops with brioche parley crust on tricolor quinoa and mustard green, asparagus tempura, tomato vinaigrette.
3rd course:
Filet mignon seared, previously dry cured with a beef truffle sauce, fresh herbs and ricotta gnocchi , cauliflower and mild garlic flan and chips chips.
4th course:
Valrhona dark Chocolate Souffle, griotte cherries salad, white chocolate sauce with amaretto, home made pistachio ice cream.
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TEX MEX MENU – 5 COURSES BY CHEF PHILIPPE
1st course:
Ceviche with shrimp and grouper, pickled red onions, cilantro, Jalapenos, tomato, corn chips.
2nd course:
Duck confit Tamale with sun dried tomatoes, the french cowboy mole sauce, micro greens.
3rd course:
Pork Ravioli, chorizo emulsion, black bean puree, tomato chips and port balsamic reduction.
4th course:
Ribeye bone in, previuosly dry cured – polenta grits with almond milk, grilled cactus, Philippe’s barbecue sauce.
5th course:
Tres leches topped with a light meringue, coconut milk, caramelized pine apple.
