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Pied à Terre, Tasting Menu, January 2010
Appetisers
Pepper Seared Yellow Fin Tuna, Chive Essence, Crushed Potatoes, Black Olive and Shallot Vinaigrette
Seared Scallop And Poached Chicken Oyster With Butternut Squash, Black Truffle, Braised Baby Gem
And Lemon Balm Essence
Pan Fried Icelandic Cod With An Emulsion of Brown Shrimps, Romanesco and Pinenuts
Broccoli Veloute
Pan Fried Foie Gras with Balsamic Gel, Roasted Chantenay Carrots, Carrot Caramel
And Pistachio Powder
Roasted Saddle of Fallow Venison, Baked Beetroot, Fresh Walnuts, Pomme Souffle, Date and Port Sauce
Pied à Terre, Tasting Menu, January 2010