Lemon raspberry vinaigrette, cashews, tomatos, confit onions, parsley and cilantro
Beet – mango Tartar
Roasted beet and mango, dress with avocado and goat cheese
This is the queen of the winter comfort dinner. Slowly wine braised beef, served with pork pancetta, carrots, fennel, little onions and mushrooms
Salmon and Shrimps en Croute (Wellington).
A twist on classic Beef Wellington, this dish features firm Atlantic Salmon, scallops, shrimp with a blend of herbs, spices, and spinach tucked inside a flaky puff pastry shell. So elegant and so simple to serve. Serve with citrus Béarnaise sauce (grapefruit, orange, and lemons)
Lentils, Mushrooms and spinach en Croute (Wellington).
A twist on classic Beef Wellington, this dish features firm french lentils and mushrooms with a blend of herbs, spices, and spinach tucked inside a flaky puff pastry shell. So elegant and so simple to serve. Serve with citrus Béarnaise sauce (grapefruit, orange, and lemons)
“The tarte Tatin has created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside-down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart’s origin, Stéphanie baked a caramelized apple tart upside-down by mistake, regardless she served her guests the unusual dish”Source: Wikipedia
Whatever the veracity of either story, this is a phenomenal way of finishing this menu!