Menu

 Les Arts Culinaires

                                       

March 30, 2018
Chef’s Tasting Menu

Soup
Szechuan Carrot Soup with caramelized Shallot
and coconut Cream

Fish
Scallop and Pineapple Ceviche with
crispy Plantain and Microgreens


Appetizer

Shrimp Tempura Sushi Roll with
Wasabi Aioli and pickled Ginger
or
Lobster Risotto with Basil & Arugula salad
and crispy Parmesan

Sorbet

Lemon Basil

Entrée

Beef Tournedos with Truffle Butter, herb whipped
Potatoes, and spring green Vegetables
or
Pan cooked Striped Sea Bass with Blood Orange
Gastrique with Moroccan Vegetable Tagine with
Potatoes, Yams, Tomatoes, Saffron, Fennel, Carrots,
Celery, Onions, and Lemon

Cheese

Grilled Halloumi cheese and
Lemon with Basil Mint Oil


Dessert

Grapefruit Cheesecake, cardamom Crème Anglaise,
ginger Caramel, poppy seed Cracker, and Pistachios
or
Dark Chocolate Espresso Mousse Bar, Hazelnut crunch,
cocoa nib Tuile,
and toasted Meringue
 

Specialty Drinks
Horchata
Matcha Latte
Vietnamese Cold Brew

Coffee
Decaffeinated Coffee
$1