AQUA LIFE

B r e a k f a s t s

BRETON BUCKWHEAT GALETTES WITH EGG & CRISPY PANCETTA
ALMOND CREPES WITH SAFFRON HONEY
SHIRRED EGGS BENEDICT WITH GRAINY HOLLANDAISE
CIABATTA PAIN PERDU WITH ROASTED PEACHES
HOME-MADE GRANOLA PARFAIT WITH SOUR CHERRY JAM
POTATO FRITTATA WITH FRIED LEEKS
BLUEBERRY & LEMON MASCARPONE PANCAKES

L u n c h e s

JICAMA DATE SALAD WITH CHILE PRAWNS AND LIME YOGHURT
CARAMELIZED ONION TART AND GREENS
SEARED RIB-EYE STEAK PIRI PIRI WITH TOMATO CAPER RELISH
MISO COD EN PAPILLOTE WITH PICKLED ENOKI AND PEA SHOOTS
APPLE, ARUGULA, AND PANCETTA SALAD WITH QUAIL EGGS
SMOKED SALMON AND POTATO SALAD WITH ROASTED SHALLOT VINAIGRETTE
PAN-SEARED CHICKEN BREASTS WITH ISRAELI COUSCOUS AND ARTICHOKES
STRIPED BASS WITH FARRO, BLACK RICE, SPINACH &TANGERINE
GRILLED VEGETABLE SALAD WITH MINT AND CHEVRE
MARINATED BLUE CRAB SALAD WITH SPICY THAI RED CABBAGE SLAW

S t a r t e r s

FRESH LOBSTER AND BOK CHOY ROULADE WITH RED CAVIAR
STUFFED SQUID WITH CHORIZO, PIQUILLO PEPPER, BLACK OLIVES & BASIL OIL
CHESTNUT AND PORCINI SOUP WITH POACHED QUAIL EGG
RUSTIC MARINATED FIG AND BLUE CHEESE TART WITH ARUGULA AND AGED BALSAMIC
ROASTED GOLDEN BEETROOT CAKE AND MACHE SALAD
GRILLED OCTOPUS SALAD WITH CHICKPEAS, WILD ARUGULA AND PRESERVED LEMON
BRAISED OXTAIL & FOIE-GRAS TERRINE
TUNA TARTARE & SCALLOP CRUDO WITH PINK PEPPERCORN & SPRING “SALAD”
CHILLED CUCUMBER SOUP WITH KIMCHI
FIRE AND ICE LOBSTER CEVICHE
CRISPY ZUCCHINI BLOSSOMS STUFFED WITH RICOTTA AND MINT
BELON OYSTERS WITH MUSTARD OIL AND RADISH SALAD

M a i n s

CRISPY DUCK BREAST OVER CREAMY POLENTA
WITH FIG BUTTER, PICKLED RAISINS & TOASTED CORIANDER
VEAL SCALLOPS AND EGGPLANT CAVIAR GRATIN
VANILLA BEEFSTEAK TOMATO CONFIT
JERK RUBBED PORK TENDERLOIN IN A LEMONGRASS CURRY BRODO
COCONUT RICE LEEK PARCEL WITH SPICY MANGO AND APPLE CHUTNEY
TRIO OF TUNA WITH TARRAGON BUTTER AND CITRUS SOY REDUCTION
SWEET POTATO GNOCCHI WITH FRIED SAGE, BROWN BUTTER PECORINO AND WALNUTS
PEPPER-CRUSTED FILET MIGNON WITH GORGONZOLA VELOUTÉ,
SWEET POTATO HAZELNUT PUREE AND PAN-FRIED DANDELION GREENS
FRENCH CUT RACK OF LAMB
WITH ROSEMARY BUTTERNUT SQUASH FARRO “RISOTTO”
CRISPY SALMON STEAK WITH BRAISED FENNEL, HORSERADISH FINGERLINGS AND SWEET BEET SYRUP

D e s s e r t s

SAFFRON SEMIFREDDO WITH CHERRY-CARDAMON SYRUP AND SALTED HAZELNUTS
FRESH STRAWBERRY TARTS WITH BASIL CRÈME FRAICHE
BANANA & PEANUT BAVAROIS WITH MACERATED SLICED BANANA
LITTLE WHITE CHOCOLATE AND KAHLUA SOUFFLE
BLOOD ORANGE PANNA COTTA WITH HONEY ROASTED FIGS AND PEPPERCORN JUS
FLOURLESS DARK CHOCOLATE TORTE WITH CINNAMON ICE CREAM
MACADAMIA STUFFED PINEAPPLE RAVIOLI WITH PASSIONFRUIT CRÈME ANGLAISE
CHOCOLATE CARAMEL MOUSSE WITH POACHED PEAR CONFIT
WHISKEY SPIKED BLUEBERRY CLAFOUTIS WITH TOASTED ALMOND ICE CREAM
FENNEL AND GRAPEFRUIT SORBET WITH FENNEL POLLEN SYRUP