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  • Degustation Menu

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    Jyot Sood
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    The degustation menu features 4 seafood appetizers: salmon tartare with wasabi and avocado; seared rare tuna with wasabi pea crust; butterflied sand whiting with herb and almond butter; and beetroot-cured ocean trout tartare. For dessert, it offers a truffle and chestnut torte served with poached autumn fruits, Pedro Ximenez sherry, and a burnt butter cream paired with a 2003 Bordeaux wine.

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    The degustation menu features 4 seafood appetizers: salmon tartare with wasabi and avocado; seared rare tuna with wasabi pea crust; butterflied sand whiting with herb and almond butter; and beetroot-cured ocean trout tartare. For dessert, it offers a truffle and chestnut torte served with poached autumn fruits, Pedro Ximenez sherry, and a burnt butter cream paired with a 2003 Bordeaux wine.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views1 page

    Degustation Menu

    Uploaded by

    Jyot Sood
    The degustation menu features 4 seafood appetizers: salmon tartare with wasabi and avocado; seared rare tuna with wasabi pea crust; butterflied sand whiting with herb and almond butter; and beetroot-cured ocean trout tartare. For dessert, it offers a truffle and chestnut torte served with poached autumn fruits, Pedro Ximenez sherry, and a burnt butter cream paired with a 2003 Bordeaux wine.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    DEGUSTATION MENU

    Salmon tartare with wasabi, avocado and tempura leaves

    Seared rare ahi tuna with wasabi pea crust

    Bveete butterflied sand whiting with herb and almond butter

    Beetroot & white wine-cured ocean trout tartare

    Tracle and chestnut torte, poached autumn fruits, pedro ximenez ,burnt
    butter cream with 2003 chateau roumeiu faciste ,sautemes ,bordeaux

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