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3 <strong>COURSE</strong> <strong>DINNER</strong> <strong>MENU</strong>$78/++ PER PAXVelouté aux CèpesPorcini smoothie & foie gras crostini, leek**Saumon Royal du PacifiqueNew Zealand king salmon & slow roasted, cauliflower couscous withsauce tapenadeorCarré de Porc RôtiYorkshire pork rack with ‘sauerkraut’, glazed roots, bacon emulsion***Traditionnel TiramisuWith coffee soil
4 <strong>COURSE</strong> <strong>DINNER</strong> <strong>MENU</strong>$88/++ PER PAXSaumon MarinéHome-cured salmon & horseradish cucumber emulsion with petitsalad**Velouté aux CèpesPorcini smoothie & foie gras crostini, leek***Bar d’AtlantiqueAtlantic sea bass with apple fennel puree, fricassée of seafood,Chateau Establon olive oilorOnglet de boeufDry aged onglet with country mash, braised celeriac and marrowtruffle jus****Rocher de ChocolatChocolate mountain with cassis rocks and seasonal berries
5 <strong>COURSE</strong> <strong>DINNER</strong> <strong>MENU</strong>$108/++ PER PAXBallotine de PouletLandes chicken roulade with ballotine stuff foie gras with trufflevinaigrette and petit salad**Velouté de Chou-fleurSmoothie of cauliflower with oyster & leek fricassée, truffle perfume***Noix de Saint-JacquesHokkaido scallops & braised leek in rich scallop emulsion****Bar d’AtlantiqueAtlantic sea bass with apple fennel puree, fricassée of seafood,Chateau Establon olive oilorMarget de CanardChallans duck breast with wilted spinach, shaving of beetroot,juniper berries aigre-douce*****Kalamansi à la crème ChiboustCalamansi chiboust with hazelnut biscuit, strawberry compote &consommé
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