Anthology by Claude Le Tohic

Beetroot and Buckwheat Canelé

red cabbage gazpacho, charcoal-roasted beet marmalade, fresh herbs

Caviar Composition

hamachi tartare, radish, aigrelette sauce

Maine lobster,

sweet and sour turnip

Cannelloni of Scallop

extravagance of black truffles, Parmesan foam, pastoral salad

Barbecued Langoustine

braised fennel, sea urchin rouille, lemongrass broth

Roasted Black Cod

five spices, spinach and verjus sauce, makrut lime emulsion

Main Course Choices

Farm-raised Chicken Breast

duck foie gras, morels, Swiss chard and natural jus

or

A5 Japanese Wagyu

vegetables bouquet, black garlic condiment

or

Vegetables Bouquet au Jus

mushrooms ravioli, butternut, black garlic vegetable extraction

Citrus

silky lemon cream, grapefruit compote, mandarin sorbet

A Selection of Mignardises and Mini Desserts