Amuse bouche: Yukon gold potato knish
Caviar tasting, whipped creme fraiche, soft herbs

1st course: salad of tender romaine hearts
Lemon-caper vinaigrette, toasted walnuts, mint, Parmesan

2nd course: handmade ricotta agnolotti
Black truffle fondue, Parmesan tuile, chives (sub one squash ravioli for light dairy guest)

3rd course: sous-vide wild salmon fillet
Black lentil ragout, pickled beets, pickled beet jus


Duo of beef
Red wine braised short ribs, sous-vide prime sirloin, farro ragout, roasted winter vegetables

4th course: Raspberry Napoleon
Raspberry pastry cream, crisp puff pastry, fresh raspberries, raspberry coulis
Other Infomation

Hello Ricci,
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and guest requirements. I do not have a photo of the proposed panna cotta so I’ve added a photo of another dish that I’ve done so you can get a sense of my style.


Meal for 8 on 22 February 2020