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Essence Dining Room Logo

April 9th-11th, 2018

 

First Course

Salad of Cucumbers

Smoked Trout, Aerated Buttermilk Dressing, Fennel Pollen

 

Second Course

Sweet Corn & Bacon Chowder

Butter-Poached Lobster, Smoked Crème Fraîche, Saffron Aïoli, Cocoa Bean Tuile

 

Third Course

Gewürztraminer Sorbet

Apricot & Bergamot Jus, Lemon Balm

 

Entrée

Venison Rib Eye

English “Big Chips”, Red Wine Braised Shallots, Salt-Baked Celeriac, Sauce Cassis

or

Braised Lamb Shank

Moroccan Couscous, Preserved Lemon, Port & Balsamic Infused Figs

or

Handmade Orecchiette

Ancho Chili Cream Sauce, Smoke-Roasted Garlic, Hazelnuts, Arugula

 

Dessert

Lemon & Buttermilk Panna Cotta

Pâte de Fruit, Honey-Rum Financier, Light Rhubarb Jus

 

$27.95 plus applicable taxes

Service Time:  5:45, 6:00 & 6:15pm