Menu Examples
Appetizers
Foie Gras torchon, poached and spiced seasonal fruit, fleur de sel and crostinis
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Chilled terrine of roasted Provencal vegetables, goat’s cheese mousse & pistou
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Tian of Mediterranean shrimp in aioli, tomato tartar, avocado pulp and Parmesan crumble
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Andalusia tomato gazpacho, stone crab beignets, chervil and extra virgin olive oil
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Foie Gras crème brulée with hazelnuts, julienned Granny Smiths and bitter salad
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Smoked Salmon with poached asparagus, egg mousse and black olive puree
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Salmon tartare, lemon, chives, arugula and toasts
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Crispy goats cheese “cake”, braised dried figs, bitter greens salad and julienne Serrano ham
Main Courses
Monkfish Aioli; Seared monkfish steamed with a variety of vegetables in white wine, dressed
with the reduced cooking liquid frothed with aioli
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Duo of local lamb; herb roasted rack & the collar braised with smoked eggplant, mini ratatouille, Parmesan crumble and braising reduction
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Mustard and rosemary marinated pork tenderloin, charred cauliflower and broccoli, garlic confit mashed potatoes, red wine reduction
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Crispy skinned Mediterranean Sea Bream, carrots, asparagus and charred shallots; star anise
infused clam reduction
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Lavender marinated duck’s breast, heirloom faro risotto, crunchy vegetable sauté and red
wine/Porto caramel
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Roasted breast of Guinea Fowl, artichokes in barigoule, Provencal potato purée and Parmesan
herbed cream
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Bouillabaisse style broth, local fish, potatoes, fennel and saffron
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Roasted Pigeon breast & leg confit, truffled farce à gratin, mashed Jerusalem artichoke and
natural reduction
Desserts
Soft centered individual chocolate cakes with a passion fruit heart, strawberry/basil salad
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Fromage Blanc mousse, raw raspberry and lemongrass compotée, citrus tuiles
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Individual Tarte Tatin, rosemary & fleur de sel caramel, crème épaisse
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Hazelnut tuiles, vanilla crème légere mousse, fresh strawberries and their coulis
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Caramelized honey and brown butter almond cake, roasted seasonal
fruits and fresh goat’s cheese mousse
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Spiced Panna Cotta, mixed poached berries and almond crumble
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Dark chocolate and hazelnut soufflé tarts, bitter cacao coulis, Tonka bean whipped
cream
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Sautéed strawberries deglazed with balsamic vinegar, yogurt ice cream, fresh basil & almond
tuile (May – September only)
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