I’ve attached a menu tailored to your requirements for the upcoming event. please have a look and let me know your thoughts—i’d be happy to adjust any items or provide alternative options based on your preferences.
Looking forward to hearing your feedback.
Warm regards,
Cristi
🌿 fine dining 6-course menu 🌿
1. amuse-bouche
Seared scallop with lemon foam
A single diver scallop lightly seared, topped with micro herbs and a delicate lemon foam.
2. starter
Beet carpaccio with goat cheese mousse
Thinly sliced roasted golden and red beets, goat cheese mousse, pistachio dust, and balsamic pearls.
3. soup
Truffle cauliflower velouté
Creamy cauliflower soup infused with black truffle oil, served with crispy leeks and herb oil.
4. fish course
Poached halibut with champagne beurre blanc
Served with baby fennel, shaved radish, and a hint of caviar.
5. main course
Duo of lamb: rack & shoulder
Herb-crusted lamb rack and slow-braised shoulder with minted pea purée, pomme fondant, and red wine jus.
6. dessert
Dark chocolate sphere with raspberry coulis
A melt-away chocolate sphere filled with vanilla crème and raspberry compote, served tableside with warm coulis.
