Evening Menu

 
 
Evening Menu
 
 

Starters:

 
 
Black lentils, slowly cooked, served with tahini
 
 
 
 
28
 
 
 
 
 
Beet salad, stir-fried feta cheese and watercress
 
 
 
 
32
 
 
 
 
 
Root salad, Bavarian blue cheese and walnuts
 
 
 
 
32
 
 
 
 
 
Bruschetta with anchovy, tomato, roasted pepper, grilled aubergine and tapenade
 
 
 
 
28
 
 
 
 
 
Cold calamari salad, lime, olive oil and tahini
 
 
 
 
28
 
 
 
 
 
Roasted artichoke with tomato seed vinaigrette and chimichuri
 
 
 
 
62
 
 
 
 
 
Mushroom festival, porcini mousse and reduced balsamic
 
 
 
 
64
 
 
 
 
 
Fish tartare, Spanish onion, pickled vegetables and yogurt
 
 
 
 
56
 
 
 
 
 
Tuna sashimi, Greek vinaigrette and avocado wasabi mousse
 
 
 
 
64
 
 
 
 
 
Seared calamari, creamed humus, tatbila and olive oil
 
 
 
 
54
 
 
 
 
 
Blue crab risotto and cappuccino fennel
 
 
 
 
68
 
 
 
 
 
Beef carpaccio, pickled vegetable vinaigrette and mustard aioli
 
 
 
 
54
 
 
 
 
 
Slices of grilled sirloin (120gm), spinach in cream, beef consommé and red wine
 
 
 
 
62
 
 
 
 

Salad:

 
 
Squash and chestnut soup with crème fraiche
 
 
 
 
44
 
 
 
 
 
Squash and chestnut soup with crème fraiche
 
 
 
 
44
 
 
 
 
 
Salad of lettuce hearts and cubes of pear
 
 
 
 
52
 
 
 
 
in saffron, bacon, pear vinaigrette, Sainte Maure cheese wrapped in filo pastry
 
 
Winter salad of fresh beans
 
 
 
 
54
 
 
 
 
Ratte potato and avocado
 
 
Green salad
 
 
 
 
58
 
 
 
 
of micro greens before harvest, finely fragranced
 
 
Dallal bread, olive oil and aubergine cream
 
 
 
 
 
14
 
 
 
 

Italian:

 
 
Risotto
 
 
 
 
 
62
 
 
 
 
with peas and mushroom flakes, micro peas and plenty of Parmesan
 
 
Papparadelle
 
 
 
 
 
64
 
 
 
 
with artichoke, tomato coulis, pesto and Mozzarella
 
 
Ravioli
 
 
 
 
 
68
 
 
 
 
with roasted sweet potato, Turkish spinach, beans and green fava beans, in sage butter and white wine
 
 
Black linguine
 
 
 
 
 
92
 
 
 
 
with seafood in tomato consommé, creamed crabs and Turkish kashkeval
 
 
Cannelloni Bolognaise
 
 
 
 
 
72
 
 
 
 
pasta stuffed with beef ragout, tomato sauce and crème Parmesan
 
 
Fettuccine with oxtail, creamed leeks and Parmesan
 
 
 
 
 
94
 
 
 
 

Main Course:

 
 
Seared salmon
 
 
 
 
 
98
 
 
 
 
orange lentils, tomatoes concasse, tahini and parsley
 
 
Sea bass fillet
 
 
 
 
 
118
 
 
 
 
creamed cauliflower, Swiss chard, melted butter and Parmesan
 
 
Baked sea bream
 
 
 
 
 
118
 
 
 
 
green winter vegetables and creamed peas
 
 
Tzaziki fish kebabs
 
 
 
 
 
94
 
 
 
roasted tomato chunks and kalamata olives
 
 
Braised beef cheeks
 
 
 
 
 
110
 
 
 
 
creamed roasted Jerusalem artichoke
 
 
Lamb chops
 
 
 
 
 
160
 
 
 
 
green wheat freekah, chimichurri, tomatoes and whipped tahini
 
 
Blue crab risotto and cappuccino fennel
 
 
 
 
98
 
 
 
 
 
Beef fillet
 
 
 
 
 
148
 
 
 
 
roasted Ratte potato and pepper sauce