Cherry Blossom Menu
March 20th - April 27th
Cherry Lime Collins Cocktail upon arrival
Served with Toasted Brioche, Kiln Dried Cherry Tapenade
Ravioli of Lobster and Gulf Prawns
Sumo Citrus Butter, Radish Sprouts, Fried Nori
Momo Sauvignon Blanc, Marlborough 2010
Slow Cooked Breast of Pennsylvania Pekin Duck
Soba Noodle, Shiso, Nameko Mushrooms, Black Tea Broth
Carmel Roast Pinot Noir, Monterey 2010
Bittersweet Chocolate Tart
Yuzu Curd Geltao, Coaco Coulis
Elio Perone Biagro, Italy 2010
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