COLD INTRODUCTION Tuna Tartare Blue fin tuna marinated with Asian dressing, presented with crispy ink tapioca, a boiled quail egg, avocado salsa and wasabi cloud. Shrimp Salad Arctic shrimp gently tossed in our garlic-mayo dressing, enhanced with herbs and spicy pineapple confit, pineapple crisps. Caribbean Conch Salad Traditional seasoned conch served with orange segments, sundried tomatoes and orange-lime foam. Mediterranean Mezze Chili hummus (seasoned chickpea purée) baba ghanoush (roasted eggplant), tzatziki (Greek yogurt with garlic and cucumber) served with toasted pita chips. SOUP Borscht Soup Eastern European soup made with beets, cabbage, potatoes, tomatoes, carrots served with sour cream and cilantro. Carrot Ginger Soup Unique composition of sweet carrots and zesty ginger with roasted peanuts and topped with a dash of chili coconut oil. PASTA & RISOTTO Lobster Saffron Risotto Sous-vide lobster served with saffron risotto, Parmesan crisps. Mushroom Risotto Baked risotto served with mushrooms, asparagus, thyme and mushroom foam. Pasta Marinara Al dente spaghetti served with mix seafood tossed in marinara sauce. WARM INTRODUCTION Stuffed Kebbeh Fried Mediterranean meatballs served with aromatic hummus, cucumber, sautéed tomatoes, toasted pine nuts and Chilean cream sauce. Vine Leaves Wrapped grape leaves stuffed with seasoned rice, beef, served with aromatic vanilla yogurt, cucumber, tomato crisps, light tomato air and vanilla apple smoke. Olivier Crab Cake Crusted crab cake served with Russian olivier salad, apple and mango relish. Braised Octopus Grilled octopus served with avocado purée, fried potatoes, pineapple salsa, huancaina sauce and orange cloud. MAIN COURSE Catch of the Day Pan-fried catch of the day served with basil emulsion, sweet mashed potatoes, sautéed veg and basil crisps. Beef Tenderloin 7 oz. beef tenderloin served with carrots purée, sautéed veg, pistachio crackers. Choice of sauce. Fried Stuffed Chicken Rolled chicken breast filled with spinach, herbal mix cheese served with carrot purée, sous-vide pineapple, capers crisps and flamed scotch whisky sauce. Rack of Lamb Grilled rack of lamb served with aromatic couscous, spicy eggplant, mint jus, saffron tapioca. Duck Breast Sous-vide duck breast seared with red cabbage, caramelized onion, red lentil and blackberries. DESSERT Tiramisu Biscuits drenched in espresso coffee, topped with vanilla mascarpone and cacao dust. Chocolate Dome Dark, moist chocolate cake with the silkiest smooth chocolate filling and decadent dark chocolate.
Published by AdVantage. View All Articles.
This page can be found at http://onlineissues.wherewhenhow.com/article/Element+-+Le+Vele+Plaza+/2965678/461987/article.html.