Gastronomy Dictionary
 
English 15.05.2020

Starters

Scallop Crudo
pickled mussels, Gigante bean purée, banana jam
*****
Eggplant Naan
fried eggplant, grilled naan Bread, old bay aioli, sport peppers, mint, cilantro
*****
BoB Pocket
red bell pepper filling, Goat Cheese icing, chicken liver Mousse
*****
Peanut Agnolotti
mole, smoked Whitefish roe, hibiscus, puffed Genmai
*****
Grilled Octopus
date purée, grilled endive, crème fraîche
*****
Duck Confit Tortelloni
sage pasta, ricotta cheese, Butternut squash purée
*****
Salt Cured Carrot
miso caramel, cashew, coconut, beluga Lentils, orange
*****

Main Courses

Stuffed Squid and Cuttlefish
fava bean purée, freekeh, Pistachio, caper berry, rainbow chard, kumquat
*****
Brown Butter Cod
parsnips, chestnut purée, root vegetable dashi
*****
Seared Foie Gras
sumac fluff, plantain, macadamia, aji amarillo
*****
Pozole Braised Pork Shank
caramelized onion soubise, red chili glaze, crispy hominy, radish, cilantro
*****
Venison Loin
leek and Horseradish crema, braised beets, venison jus
*****
Short Rib and Waffle
braised short ribs, Pomegranate veal bbq, gem lettuce
*****

Desserts

Foie Gras Rocher
Hazelnut caramel, foie gras Mousse, dark Chocolate brownie
*****
Almond Cake and Cranberries
Cranberry compote, almond and Apple-butter cake,
blackstrap rum Ice Cream, chestnut
*****
Coconut and Shiso
red shiso sorbet, calamansi purée, coconut, lychee
*****
Pineapple Pecan
sour Cream Mousse, pecan praline marshmallow, cara cara orange,
amarena cherry, Pineapple Sorbet
*****
Tokyo Moon
Chocolate Japanese Cheesecake, candied oyster mushroom, bay leaf
*****

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