La Citrouille
Crispy butternut squash dumpling, miso mayo
Amuse Bouche
Brandade de Poisson
Filo tart, lingcod rillette
First Course
Salade Tiède
Glazed heirloom carrots, shaved fennel, mint, kumquat, labneh, pomegranate vinaigrette
Les Scampis
Wild Argentinian prawns, crisp shell, jerk spice butter, plantains, tamarind
Le Carpaccio
Wagyu beef, cipollini onion rings, green peppercorn caramel, aioli, caper berries, pine nuts
Second Course
La Patate Japonaise
Fondant sweet potato, sautéed mushrooms, eggplant miso, pea shoot & cashew salad, pickled root vegetables, coconut crème fraîche
Papillote de Truite
Steelhead trout, parsnip velouté, Swiss chard, brown butter dijon, citrus phyllo, fine herb salad
Moules Frites ‘Congolaise’
Mussels, tomato coconut cream, smoked chili, lime, cilantro
Tajine D’Aziz à L’Agneau
Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous
Third Course
Parfait au Chocolat
Belgian chocolate mousse, cocoa brownie, citrus ganache
Saint Honoré
Choux pastry, tonka bean chiboust, spiced phyllo, cinnamon ganache, caramel