Sublime Dining Tasting Menu for winter 2007
Canapes & Champagne
Amuse bouche
Sashimi with pickled ginger; wasabi and soy
Saffron scented Lobster bisque
Thai style quail breast, roasted on the bone and served with a thailandaise salad
Chilled spider crab and coriander timbale with keta and parmesan tuille
Pink champagne sorbet
Creamed Jerusalem artichoke soup with white truffle oil
Roasted saddle of hare with celeriac rosti, fondant potatoes & pear slow poached in white port
Reblouchon stuffed with Aosta truffle
Trio of crème brulee, strawberry, pistachio and crème de cassis
Coffee with home made petit fours