2010 has flown by really quickly for me. Struggled a little to get this project off the ground and realized a couple mistakes along the way. A couple of revelations as well.
2011 is gonna be a year of pure focus on Artisan. Please keep showing your support for local Artisans be it musicians, artist, writers, chefs.....whoever's been keeping it real n true.
Today I'm offering only an Ala Carte Menu. Still doing my homework on some ingredients that I would like to put on the menu...so stay tuned....
Thanks again to everyone who's come to support.
MENU ALA CARTE
6:30 TO 10:30
BREAD WILL BE SERVED
STARTERS
TERRINE OF PIGS HEAD WITH APRICOTS N GREEN PEPPERCORN| ROASTED BABY LEEKS
15.00
BRAISED OX TONGUE CARPACCIO| MAYONNAISE| VANILLA TOMATO| MICRO CRESS
16.00
GRILLED BRITTANY SARDINES| YUZU VINAIGRETTE| CROUTONS| MARINATED SPANISH RED ONIONS
18.00
YELLOWFIN TUNA CARPACCIO| MAYONNAISE | SHERRY VINAIGRETTE| WATERMELON FOAM| SHISO
18.00
PUMPKIN SOUP “ESPUMA”| HAZELNUT OIL| BLACK PEPPER SOYA BREAD
10.00
BUTTER POACHED RAZOR CLAMS| CREAMY POLENTA| CRISPY KONBU| BLACK PEPPER SOYA BREAD| BOUCHOT MUSSEL SHAVINGS
18.00
MAINS
PAN FRIED RED MULLET| RED WINE FOAM| AVOCADO| TOMATO SALAD WITH MICRO CRESS
26.00
PAN FRIED COD| BUCKWHEAT & NORI PANCAKES| FRESHLY GRATED HORSERADISH| SPICY SALAMI
25.00
GRILLED YELLOWFIN TUNA LOIN| HOLLANDAISE| MARINATED KONBU IN SOYA| YUZU| MACHE SALAD
26.00
KUROBUTA PORK TENDERLOIN| CRISPY MORTADELLA| GRILLED BABY LEEKS| PORK JUS
25.00
BUTTER FRIED BEEF STEAK”ONGLET”| YELLOW SQUASH| BONITO FLAKES| CRISPY NORI
25.00
DESSERTS
FRANGELICO PANNA COTTA| CHOC AIR SPONGE| CHOC SOIL| CHOC GANACHE
12.00
MARINATED ANJOU PEAR SOUP| WHIPPED CREAM| HONEY COMB
14.50
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