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  • FNB Menu

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    Shivam Raj
    8 views2 pages
    This document outlines a 7 course tasting menu including dishes such as tuna tartare, smoked salmon, crab cakes, pork belly and oysters, seared scallops, braised lamb shank, and a dessert of Huguenut torte with pumpkin puree and apple sorbet. Each course provides details on the ingredients and is paired with a recommended wine.

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    This document outlines a 7 course tasting menu including dishes such as tuna tartare, smoked salmon, crab cakes, pork belly and oysters, seared scallops, braised lamb shank, and a dessert of Huguenut torte with pumpkin puree and apple sorbet. Each course provides details on the ingredients and is paired with a recommended wine.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views2 pages

    FNB Menu

    Uploaded by

    Shivam Raj
    This document outlines a 7 course tasting menu including dishes such as tuna tartare, smoked salmon, crab cakes, pork belly and oysters, seared scallops, braised lamb shank, and a dessert of Huguenut torte with pumpkin puree and apple sorbet. Each course provides details on the ingredients and is paired with a recommended wine.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    FIRST COURSE

    Tuna Tartare
    Yellowfin Tuna Tartare/ Sriracha Ice Cream/ Seaweed Salad/ Sesame Oil Powder/ Crunchy
    SECOND COURSE

    Smokey Salmon
    Grilled Salmon/ Truffle Potato Puree / Wild Mushrooms/ Spinach/ Organic Truffle Oil
    Wine Pairing: Chardonnay, California
    THIRD COURSE

    Crab Cake
    Black Bean Tomato Puree/ Parisienne Gnocchi/ Apple Butternut Puree/ Local Apples/ Brussel
    Sprouts
    Wine Pairing: Sauvignon Bordeaux, France
    FOURTH COURSE

    Pork Belly & Oyster


    Braised Pork Belly / Fried Local Oysters/ Swiss Cheese/ Spinach/ Shallots/ Bacon Fat
    Roasted Fingerling Potatoes/ Horseradish Bchamel/ Fried Basil
    Wine Pairing: Sonoma, California
    FIFTH COURSE

    Scallops
    Seared Scallops/ Pumpkin Risotto/ Parsnips/ Carrots/ Roasted Cauliflower Puree/ Fall Spice
    Demi Sauce
    Wine Pairing: Syrah, France
    SIXTH COURSE

    Lamb Shank
    Braised Lamb Shank/ Roasted Garlic Potato Au Gratin/ Local Vegetables/ Truffle Demi
    Wine Pairing: Cabernet, California
    SEVENTH COURSE

    Dessert
    Huguenut Torte
    Pumpkin Puree/ Whipped Buttermilk/ Apple Sorbet/ Apple Chip/ Pickled Apples

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