MEDITERRANEAN FUSION SAMPLE MENU
Canapés
Tostada de Foie Gras
Mini Corn Tostada Topped with a Torchon of Foie Gras, Fig Jam, and Maldon Salt, Finished with Cilantro
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Starters
Ceviche à la Française
Seabass Cured in Lime and Passion Fruit Juice, Served with Avocado Mousse, a Coconut-Leche de Tigre Foam, and a Touch of Espelette Pepper
Cassoulet Empanada
Pastry Filled with Duck Confit, White Beans, and Chorizo, Paired with a Tomato Coulis and a Drizzle of Basil Oil
Main Course
Achiote-Coated Lamb Rack
Rack of Lamb Marinated in Achiote and Dijon Mustard, Served with a Tamarind Glaze, Yuca Purée, and Baby Vegetables
Dessert
Pisco-Poached Pear Mille-Feuille
Crisp Puff Pastry, Vanilla Bean Diplomat Cream, and Pear Slices Poached in Pisco and Cinnamon, Served with a Cajeta Caramel Sauce
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For allergen information please ask a member of staff (traces of allergens may be present in dishes). Please note eating undercooked meat and fish increases the risk of food borne illness.
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