by Ignazio Nuccio
SALMON TARTARE – Served with homemade basil caviar and horse radish cream
HARISSA BUTTERNUT SQUASH SALAD – Served with mix leaf, fresh burrata, beetroot and pomegranate
PAN SEARED COD – Served with seasonal vegetable in a miso sauce
DUCK BREAST – Served whit carrots chantenay, mash potato, french potato pavé and red wine salsa
BRIE CHEESE – Baby lettuce jam, apple and pear chutney and brioche
CLASSIC PANNACOTTA – Served with strawberry sauce and homemade crumble
MALDON ROCK OYSTER – Served with salmon keta caviar and black oscietra caviar
BLACK TAGLIOLINI PASTA – Served in a palourde clams and Scottish mussels sauce
TIGER PRAWNS – Served with black rice and butternut squosh
PISTACHIO CRUSTED RACK OF LAMB – Served whit carrots chantenay, mash potato and potato fondan
STUFFED FRENCH BRIE CHEESE – Baby lettuce jam, apple and pear chutney and brioche
PANNA COTTA – Served with 24k gold & sweet strawberry sauce
by Sébastien Nicolleau
Avocado & citrus Ceviche
Canadian Lobster filled girasole served with lobster bisque
Pan fried Skrei cod, cauliflower pure infused squidink, served with lemon and caper butter sauce
Beef filet served with seasonal vegetables and beef jus
Brie served with onion chutney
The Fraisier
Sea Bass Gravelax, creamy turnips, vegetable pickles
Cauliflower and Hazelnut cappuccino with mushroom girasole & sprinkles of chicken breadcrumbs
Virgin oil Low temperature salmon, leeks pencils and sweet potatoes mashed
7 hours simmered beef shank with pomegranate and butter carrots.
Apple stuffed Brie
Shoe pastrie filled with hazelnut ganache Pauline chocolate – Paris Brest
Celery hummus and beetroot salad
Saint Jacques tartare and endive velouté
Hake steak with sorrel emulsion creamy risotto
Beef tenderloin,rich juice, potatoe galette and mushroom duxelles
Apples stuffed brie
Belle Helene pear dome
Crunchy radish with salmon gravelaax and honey vinaigrette
Asparagus bavarois pickled red onions on Fresh goat cheese mousse
Aiolied cod & spring vegetable
7 hours simmered beef shank with carrots
Old cheddar cheese with Quince jam
Red fruit and pistachio ganache macaroons
Sea Bass carpaccio, pickled vegetables (achard)
Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms
Green breaded salmon, pea cream and candied fennel
Marengo Veal
‘Brie’ cheese, pistachio
Grand profiterole, praline puff pastry, Burbon vanilla ice cream, Tonka cocoa bean hot chocolate with golden hazelnut
Scallop carpaccio, pistachio nut and grapefruit
Butternut velvety and whipped cream cheese (comté)
Fillet of scorpion fish, mashed and breaded stick celery
Veal shank like a stew
“Pont l’évêque” cheese and pear cooked in balsamic vinegar
Chocolate cake, ganache with tonka bean and passion fruit gel
Pressed foie gras and apricot chutney
Turbot fillet in pistachio crust, cress purée and flame roasted leeks
Duck breast, potato gnocchi with truffle and cardinal puree
Neufchâtel Cheese, sour Pear, passion fruit coulis
Our candy apple
Perfect soft boiled egg with Jerusalem artichoke
Salmon Gravlax with vanilla and winter squash jelly
Lobster and spelt risotto, green curry cream, grilled aubergine and coriander
Duck medallions with chanterelle mushrooms, soft sweet potatoes mash and sauce
Brillat Savarin – cheese
Chocolate pavlova, creamy yogurt
Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
Pan fried cod fillet with civet of mussels, purple broccoli and pearl vegetables
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
White apricot stilton with apple and celery compote and roast figs
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
Crab & artichoke “gateau” with tobiko in a light crab & wasabi sauce
Crispy roll with goat cheese & three ways beetroots
Seared tuna, carrot purée, girolle mushrooms & tarragon sauce
Roasted guinea fowl with curcuma & almonds, warm peach & avocado salad, fondant potatoes
Young Saint-Jude cheese & Jam
Strawberries & ginger pavlova, ginger sorbet
Sea Bass ceviche in coconut milk with lime, coriander, Goji berries and cocoa nibs
Raw and cooked asparagus with quail’s egg and parmesan
Jumbo prawns, cauliflower risotto with white chocolate and verjuice
Venison, celery pont neuf and dry cranberry, chocolate sauce
Goat’s cheese with honey and fresh pear
Bustronome Parisian Chocolate Egg
Burrata and its little cabbages, nasturtium flower
Haddock tartar, smoked potato espuma
Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas
Bustronome Irish stew
Cornish yard, quince paste and lamb’s lettuce
Entremet mango passion
Butternut Velouté with ginger and saffron cream
Open lobster ravioli, candied lemon, crisp fennel and lobster sauce.
Turbotin with squeezed vegetable butter sage froth
Beef fillet “Rosini way” pomme pont neuf
Heart of neufchâtel
Rose and lychee macaron
Maegre fish ceviche texture of persimmon fruit Avocado
cooked in 2 ways , dried beef and grapefruit sweetness Pollack
fish, sour and sweet vegetables, sorrel emulsion
Beef picanha,multicolored of carrots, potato darphin, brown cinnamon juice and Yorkshire pudding
Rachel goat cheese and morello cherry jam
Chocolate Rocky Road Caramel
Pumpkin velouté, pine nuts, crayfish and poppy seeds
Smoked salmon served warm, broccoli tips, Avruga, horseradish & lemon balm
Hake tournedos, chervil roots, salsify crisps, dill “beurre blanc”
Canon of turkey, caramelized Brussel sprouts, pickled carrots, straw potatoes, chestnut & cranberry sauce
Stilton & rye tartine, pear & fig chutney, baby leaves
Bustronome Christmas spire
Artichoke carpaccio with hazelnuts
Herring gravlax, avruga, cucumber, butternut and samphire
Lemon sole fish and chips revisited
Breast of duck, beer sauce and melting celery root
Old cheddard , seasonal fruit and Porto
Destructured lemon pie
Mushroom soup with truffle whipped cream
Scallops carpaccio, spinach shoot vinaigrette, fennel and pomegranate
Roasted lamb filet with mint jus, parsnip puree & beurre noisette
Stilton with apricots and a port reduction sauce
Apple confit, hazelnut crumbles and granny smith sorbet
