Entre

Question 1

King Salmon

Answer 1

King salmon is grilled a la plancha and served with coconut arborio rice and blanched arrowleaf spinach. some tahitian squash balls along with heirloom carrots and sprouting cauliflower are placed on top of fish. a rich vadouvan curry sauce is poured tableside.

Allergies: seafood, spice, coconut, pepper, dairy, garlic, onion

Question 2

Lamb Rack

Answer 2

16 oz half lamb rack that is marinated in harissa and grilled. Lamb is served on top of a mogette bean cassoulet containing braised lamb shoulder marquez, baby tomatillos and cherry tomatoes. Sauce is a classic tomato lamb jus
Allergies: spice, tomato, garlic, onion, pepper

Question 3

Grilled Pork Chop

Answer 3

24 oz pork bacon chop that’s rubbed with sweet spices and grilled served alongside a buckwheat crepe filled with onion soubise (garnish or condiment) served with spring peas, pea tendrils, and rich prune bbq.
Allergies: dairy, onion, garlic, spice, pepper, honey, prune, vinegar, pork, pea,
* Gluten Free

Question 4

Half Duck

Answer 4

our interpretation of a classic duck a l’orange. seared breast, confit leg, braised endive, crispy potatoes and baby turnips are coated in a seasonal satsuma mandarin duck sauce.
Allergies: citrus, endive, pepper, honey

Question 5

John Dory Croustillant

Answer 5

John Dory is wrapped in blanched spinach savoy cabbage, and feuille de brick, fish is then Sauteed until crispy and served alongside a mix of early spring vegetables and morel mushrooms, Sauce is garlic and chive Jus
Allergies: Seafood, Garlic, wine, onion, mushroom, pea, Gluten

Question 6

Whole Braised Short Rib

Answer 6

A whole single braised Short rib is braised for 5 hours, in a red wine jus, and served hot, covered with bone marrow parsley sauce, and topped with freshly grated horseradish, served with Nantes carrots, leeks and sorrel French gnocchi
Allergies: onion, garlic, gluten, dairy, horseradish chilli
Can be made: gluten or dairy free