|
chilled ginger-tomato soup
with orange sorbet
and lemon air
home made tagliatelle
with coppa di parma
glazed onions and cherry tomatoes
scallop shells
in potato leek cream
with vanillaoil
twelve hour braised leg of pork
with porcini mushrooms
and garlic emulsion
lambchops
with olivejuice black hawaian sea-salt, ratatouille,
black and white risotto
scorpionfish
fried in saffron-oil
with couscous and courgettes
pan fried lobster medallions
with white port sauce
tonka beans-flavoured julienne
pumpkin-vanilla mousse
with beetroot foam
lemon tarte
with
caipirinha sauce
SPECIAL LOBSTER MENU
|
