Appetizers

Appetizers (Cold)

• Fois Gras Trio
              Three ways to enjoy foie gras : ballotine, mousse and classic pan seared


• Carpaccio
              Cacao smoked beef with roasted almond flakes, fresh parmesan shavings, fleur del sel and scented with olive oil


• Soft Shell crab salad
              Deep fried soft shell crabs paired with crisp greens, ripe mango and balsamic vinaigrette


• Duo of Duck Salad
              Smoked duck breast and shredded duck leg confit salad


• La Tomate et Citron
              Salad of tomato, pan seared ricotta cheese in olive oil and balsamic vinaigrette


• Feta and Watermelon salad
              with macopa raspberry vinaigrette

Appetizers (Hot)

• Foie Gras, pan seared foie gras
              on toasted brioche crostini with roasted figs and a balsamic and honey gastrique


• Scallops with Mushrooms and Beurre Blanc
              Seared giant scallops on top of sautéed fresh mushrooms


• Beurre d’escargots
              French snails sautéed in almond and herb-butter


• Chorizo, Potato and Piquillo
              A harmony of flavors and textures with piquillo peppers, iberico sausage, and sautéed potatoes with manchego cheese sauce


• Moules au Vin Blanc
              Chilean black mussels in white wine sauce