NEW YORK RESTAURANT WEEK

APPETISER

FRESH HERB LINGUINI, CONFIT TOMATO SALAD, SMOKED GARLIC, ROSEMARY FOAM

SALT BAKED NEW SEASON BEETS, HORSERADISH, TARRAGON, TOASTED RYE BREADCRUMBS

BUTTER POACHED SALMON, WILTED BABY GEM, GREEN PEAS, ASPARAGUS VELOUTE

CHICKEN AND SUMMER VEGETABLE TERRINE, WHOLEGRAIN MAYONNAISE, PICKLED RADISHES

MAIN

ZA’ATAR AND HERB MARINATED KINGFISH

FLAME GRILLED FILLET OF SEA BREAM, CITRUS AND CORIANDER DRESSING

SLOW COOKED BARBECUE BEEF CHEEK

8OZ NEW YORK STRIPLOIN, BEARNAISE SAUCE

ALL SERVED WITH A SELECTION OF SIDES

DESSERT

VANILLA CHEESECAKE, STRAWBERRY ICE CREAM, MACERATED STRAWBERRIES

S’MORES SUNDAE; CHOCOLATE ICE CREAM, TOASTED MARSHMALLOW, GRAHAM CRACKER

KEY LIME PIE, HONEY ICE CREAM

CHERRIES AND CHOCOLATE; CHOCOLATE CREMEUX, BALSAMIC CHERRIES, LEMON-THYME ICE CREAM

LUNCH : 91 QR - PER PERSON

DINNER : 138 QR - PER PERSON

(V) VEGETARIAN
WE SOURCE AND UTILISE A WIDE RANGE OF INGREDIENTS PLEASE LET US KNOW IF YOU HAVE ANY DIETARY REQUIREMENTS ALLERGIES OR INTOLERENCES