1st course: Buratta cheese and crispy prosciutto
Compressed winter melon, basil, maldon salt

2nd course: black truffle gnocchi
Parmesan fondue, shaved black truffles

3rd course: Pear and parsnip veloute
Wild mushroom raviolis, pear and parsnip crisps,

4th course: Halibut sous-vide
Braised leeks and fingerling potatoes, sevruga caviar fondue, cured lemon

5th course: duo of beef
Red wine braised short ribs, sous-vide sirloin, roasted pearl onions and salsify, bacon lardons, sauce soubise

6th course: brandied cherry and chocolate bread pudding
Creme fraiche, lizard I cherry syrup
Other Infomation

Hello Christopher,
Here is a revised menu without so much seafood. I left the halibut because o think it will be a really nice dish. Also it is mild in flavor and should be enjoyable for all. Let me know what you think of the changes. Once we finalize a menu I will give you my advice on wine pairings.


Meal for 12 on 13 December 2018