Amuse Bouche: Prosecco, almond-fennel biscotti, whipped Brie

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

2nd course: winter squash veloute
Spice candied pumpkin seeds, maple creme fraiche, micro cress

3rd course: red wine braised short ribs
Farro ragout, roasted winter vegetables

4th course: molten chocolate cake
Raspberry coulis, whipped creme fraiche
Other Infomation

Hello Eduardo,
Here is a menu proposal based on your meal request. Let me know what you think, I am happy to make any changes to suit your taste. I do not have a photo of the short rib dish or the dessert so I’ve included a couple extra pictures for you to get a sense of my style.


Meal for 2 on 14 February 2019