OFF THE COAST OF MONACO:::SEPTEMBER 2017

 

AMUSE BOUCH

::FRESH CILIEGINI MOZZARELLA ON A BAMBOO SKEWER WITH A MINT, BASIL,EDAMAME PESTO WITH BALSAMIC REDUCTION & CRUSHED ROASTED EDAMAME.

::ROASTED FIGS WITH A GOAT & MARSCAPONE CHEESE WITH LEMON MARCONA ALMONDS & THYME FINISHED WITH A DRIZZLE LOCAL FRENCH HONEY.

::HALAL LAMB MEATBALLS WITH CREME FRAICHE FINISHED WITH MICRO CILANTRO.

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COURSE NUMERO UNO

::CAPRESE TEURRINE~ITALIAN HEIRLOOM TOMATOS, ROASTED & MARINATED EGGPLANT, GREEK FETA, ITALIAN MOZZARELLA, PARSLEY/BASIL/PUMPKIN SEED/ EDAMAME PESTO, MICRO ARUGULA/AMARANTH, FINISHED WITH SPANISH OLIVE OIL & MALDON SEA SALT FLAKES.

 

COURSE NUMERO DOS

::FRENCH CRISPY DUCK BREAST WITH A MAUNKA HONEY GLAZE SERVED WITH YUKON POTATO GOAT CHEESE PUREE & RASPBERRY BEURRE ROUGE, FINISHED WITH CRISPY BABY LEEKS & MICRO SUMAC.

 

COURSE NUMERO TRES

::DARK CHOCOLATE MOUSSE MOLTEN TART WITH A LEMON AND HONEY MARSCAPONE WHIPPED CREAM, DUTCH COCOA DUSTING, & FRESH RASPBERRIES.