FRANCE - Wine and Food Pairing Evening

CARNARD
Oak Smoked Duck Breast | Star Anise | Burnt Butter | Sour Cherry | Endive | Fig | Duck Jus


TOMATOE FARCIE
Baked Tomato | Pork | Tomato Jus | Fennel


MONKFISH
Parsley Sauce | Nori | Pancetta Fat | Leeks


BOEUF BOURGUIGNON
Reinterpreted for a tasting menu, this dish contains a Potato Foam Rich Boeuf Bourguignon Jus, Slow Cooke Beef, Onion and Crispy Lardons


POACHED PEAR
Poached Pear | Sabayon | Black Truffle