New York Restaurant Week
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