Fresh Kitchen Volume 3 | Page 13

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MENU

PRICES

Ravioli of Pumpkin & Ricotta, Deep Fried Sage
Crushed Amaretti, Pumpkin Seed Oil

50 $

Fillet of Sea Bass, Jerusalem Artichoke
Wild Mushrooms & Truffle Sauce

50 $

Supreme of West Coast Halibut, Crevette Mousse
& Fennel Garden Pea Sauce

50 $

Lobster Risotto, Rocket Salad & Sauce Américaine

50 $

Roast Tenderloin of Pork, Dijon & Herb Crust, Crispy
Skin & Bramley Apple Sauce

50 $

Magret of Duck, Griottines, Confit Turnip,
Foie Gras & Truffle Crouton

50 $

Roast Rump of Salt Marsh Lamb, Tomato & Basil
Tarte Tatin & Thyme Jus

50 $

Roasted Venison, Pommes Lyonnaise,
Chicory, Apple & Blackberry salad

50 $

Brand Identity Fresh Kitchen 2014

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