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Main Course grilled whole baby barramundi with warm french lentil salad and chive yogurt pan roasted monkfish with romesco stew, nutted white bean puree, caperberries and picholine olives sautéed diver scallops with root vegetable and foie de volaille hash, truffled apple sauce grilled Hawaiian hebi with ham and autumn vegetable panzanella, hazelnuts and smoked tomato grilled Hawaiian monchong with creamy brandade, crisp polenta cake, slivered almonds, black trumpet mushrooms and tart cherries grilled strip steak with braised short ribs, fregola, baby turnips and confit shallots, rosemary vinaigrette roasted berkshire pork tenderloin with house bacon, pomegranite and pistachio chutney, brussellini and baby parsnips goat cheese "lasagna" with celeriac and currant caponata, brown butter-pumpkin sauce
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