Amuse Bouche: fresh burrata cheese
Carmelized pickled ramps. Ramp green pesto, crostini

1st course: autumn squash veloute
Candied spiced pumpkin seeds, whipped maple creme fraiche

2nd course: fresh ricotta agnolotti
Black truffle and corn fondue, Parmesan tuile

3rd course: pan roasted cod loin
Shiitake mushrooms, snow peas, mushroom dashi, fried lotus root

4th course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted salsify and pearl onions, bacon lardons, short rib jus

5th course: espresso infused molten chocolate cake
Espresso ice cream, chocolate sauce
Other Infomation

Hello Jen,
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 needs. I do not have a photo of the proposed espresso cake dessert. I’ve added a photo of a similar dessert so you can get a sense of it.


Meal for 6 on 17 October 2020