3 course menu

Starter

 
Foam soup of cauliflower, curry and lemongrass Ceviche of Atlantic cod

lime oil

 
Main course

 
Two kinds of corn-fed poulard | braised leg and roasted breast

nut butter foam
 
Chickpeas with almonds and dates | sautéed pak choi 
Braised jus with sumac
 
or
 
Ikarimi salmon confit at 60° in spiced butter | lemon beurre blanc
 
Cream of red lentils and harissa | young spinach
small cress salad

 
dessert

 
Mango flan with passion fruit sabayon | coconut ice cream

popcorn crunch