Salads
Accra of cod fish, baby arugula salad in a cumin carrot sauce
Rock Shrimp and Crabmeat salad served with tropical fruits, grated coconut and cashew nut
Korhogo Red and Yellow Endive salad with Anjou Pear in a truffle oil scented honey mustard dressing
Soups
Green Asparagus and Parsnip soup with crispy fried wild mushroom in a roasted red beet oil
Shrimp Bisque with fine brunoise of winter vegetables
Main Courses
Potato Encrusted wild Striped Bass served with multi-color of zucchini, carrot, yellow squash, sautéed spinach in a red pepper sauce
Rack of Lamb, au jus served with chick pea potato purée, medley of vegetables and roasting Jus
Bouillabaisse, with saffron sun dried fish stock, scallop, mussels, clams, tilapia and pistachio rouille
Vegetarian option available
Desserts
Warm molten Chocolate Cake, vanilla Ice cream
Salad of Marjoram infused strawberries, saffron goat cheese cream
Happy Valentine!
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