l'acajou menu

APPETIZERS

Terrine of Foie Gras, Seared Quail
Caramelized Figs, Black Truffle Emulsion

Seared King Scallops, Basil Arugula Salad
Autumn Tomato Tart, Warm Bacon Dressing

Baked Goats Milk Cheesecake
Shaved Celery Salad, Toasted Hazelnuts

Warm Smoked Filet of Scottish Salmon
Poached Ratte Potatoes, Caviar Crème Fraîche

Chilled Salad of Beetroot
Polenta Nuggets, Mesclun Leaves, Riesling Vinaigrette

Salad of Spiny Lobster, Pecan Nuts
Butter Salad, Blood Orange Dressing

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SOUP

Chilled Tomato Consommé
Warm Langoustines, Avocado, Ossetra Caviar

Purée of Eight Field Mushrooms
Garlic Flan, Spanish Chorizo

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FISH & SHELLFISH

Olive Oil Braised Filet of Turbot
Corned Beef Hash, Baby Zucchini, Crustacean Jus

Pan-Roasted Filet of Scottish Salmon
Creamed Leeks, Potato Galette, Niçoise Olive Tapenade

Oven Roasted Monkfish
Oxtail Pearl Onion Ragout, Sage Brown Butter

Char-Grilled Whole Maine Lobster
Root Vegetables, Wilted Arugula, Sweet Basil Nage

Pan Roasted Fillet of Red Mullet
Snow Peas, Potato Purée, Sweet Vermouth Sauce

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MEAT & GAME

Oven-Roasted Angus Beef Tenderloin
Butternut Squash Ravioli, Green Peppercorn Sauce

Peppered Loin of Milk Fed Veal
Olive Crusted Fingerling Potatoes, Baby Eggplant, Warm Ratatouille Vinaigrette

Braised Shank of Lamb in Brick Pastry
Wild Mushrooms, Green Asparagus Lemon Thyme Jus

Crown of Guinea Fowl
Corn Pancake, Braised Baby Leeks, Grain Mustard Sauce

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DESSERTS

Soft “Manjari” Chocolate Fondant
Candied Almonds, Basil Jus

Marinated Berries
Aged Balsamic, Grand-Cru Sorbet, Anise Tuile

L’Acajou Crème Caramel
Armagnac Maribelle Plumb Compôte

Mount Gay Rum Savarin
Griotte Cherries, Citrus Chantilly

Selection of European Cheeses
Grape Chutney, House Crackers, Sour Dough Bread

House-made Ice-Creams & Sorbets
Green Cardamom Tuile

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