Roasted Portabella mushroom with goat and mascarpone cheese topped with arugula and aged balsamic vinegar
Or
Cold corn soup
Or
Tuna tartare
Or
Beef tartare with quail egg
Pan roasted filet mignon with wild mushrooms
Sole meunière
and citrus beurre blanc
French crêpes with fresh fruit compote
Or
Japanese pumpkin purée with the Matcha ice cream
Or
Crème brûlée
Other Infomation
Hi I am a professional chef cooks at a five star hotel.
Let me know if you have any questions or suggestions about the menu.
Thank you!
