Anna Migeon’s Modern French Menu

Entrées

Salmon gravlax with horseradish Chantilly served with crostini

Mackerel fish tartare with potato, shallot and garlic

Octopus salad with marinated tomatoes, olives and potatoes

Beef carpaccio

Four season salad – seasonal roasted vegetables with honey pinenuts

Salad a la russe – prawns, potatoes, pickles, peas and mayonnaise

Mains

Lamb fillet, confit of lamb, tomato, cinnamon, cumin, onions served with polenta

Beef bourguignon, steamed seasonal vegetables and pomme purre

Scallop risotto fregola sarda, chorizo, peas, red pepper, cream and confirm lemon emulsion

Snapper brandade, snapper fillet lemon butter sauce served with greens

Vegetalbe ratatioulle with pomme purre

Desserts

Caramalised pear, honey sauce, crunchy almonds and mascarpone cream

Crème Brulee, tonka, almond slices

Chocolate tart and candid orange

Marscarpone and caramel tart tatin

Warm pistachio cookies with salted butter caramel and praline

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2018-05-11T11:02:46+00:00