Menu Plan – Winter 2017

Sunday 

Demitasse of Wild Mushroom Soup with a White Truffle Foam and Tempura Asparagus

Lamb Shank in a Black Olive Jus with Parmesan Saffron Risotto, Babaganoush and Cracked Spiced Chickpeas

V – Roasted Mediterranean Vegetable Saffron Risotto with Babaganoush, Black Olive Jus and Cracked Spiced Chickpeas

Dark Chocolate Torte with Wild Berry Coulis and Pistachio Crumb

Monday 

Puy Lentils with Oven Dried Tomato’s, Mixed Herbs and Gorgonzola Salad

Moroccan Salmon with Citrus Couscous, Cumin and Coriander Sauce & Roasted Fennel and Red Pepper, Avocado Espuma and Crispy Salmon Skin

V – Piquant Mixed Bean Falafel, Butternut Squash & Harissa Hummus with Citrus Couscous, Cumin and Coriander Sauce, Roasted Fennel and Red Pepper

Lemon and Mascarpone Tart with White Chocolate & Rose Petal Shards

Tuesday 

Crab and Fennel Cakes with Dill Remoulade and Fennel Slaw (Or maybe Kimchi)

Roast Guinea Fowl Supreme with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes 

V – Wild Mushroom Bale with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes

Baked Apple and Pecan Strudel with Bourbon and Vanilla Bean Crème Anglais

Wednesday – Chefs Day off, Enjoy some of the fabulous local Cuisine in Chamonix or Cormayeur has to offer along with many other international Restaurants

Thursday 

A Duo of Japanese’s Bites; Mixed Vegetable Sushi & Chicken Gyozas with Sweet Sesame Soy accompanied with Pickled Ginger & Wasabi

Asian Style Salt Baked Belly Pork with Coriander Rice and Oriental Sweet corn, Red Pepper and Spring Onion.

V – Asian infused Tofu with Coriander Rice & Tender Stem Broccoli and Sesame

Coconut Pannacotta with Pineapple Salsa & Cayenne

Friday

Pan Fried Scallop in a Fresh Water Melon Consume with Tomato, Red Onion and Caper Salsa 

Slow Braised Beef Cheeks in a Port Jus with Creamy Parmesan Polenta, Toasted Garlic Green Beans and Crispy Bacon

V – Trio of Bean Casserole in a Port & Chestnut Jus with Creamy Parmesan Polenta, Toasted Garlic Green Beans

Baked New York Style Passion Fruit Cheesecake

 

Saturday 

Trio of French Cheese Soufflé with Apple & Walnut Salsa

Black Pepper Duck with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Forestière Garnish & Tarragon Sauce

V – Whole Roasted Black Pepper Cauliflower with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Wild Mushroom Garnish & Tarragon Sauce

Black Forest Pavlova with Dark Chocolate Mouse, Morrello Cherries, Hazelnuts and Chocolate Honey Sauce

Assortment of Savoyard Cheeses with Homemade Onion Chutney, Apple, Grapes, Figs and Hand Selected Port

Meals