CHE

Sample Menu Chef Elizabeth Lee

All meals are served with freshly baked bread

At the end of every lunch all meals are served with the option of

homemade ice cream, frozen yogurt or sorbet.

Day 1:  

Lunch

Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and shaved celery with summer salsa finished with a pampadom crisp

Dinner

1^st course

 truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle Borolo reduction

2^nd course

Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction.

3^rd course

Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel, meringue kisses, and mint

Day 2:

Lunch

 Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon, tomatoes, green beans, and sous vide poached egg topped with a coral tuile. 

Dinner

1^st course

Tuna tataki served with a cucumber flower,  pepper concasse and sesame vinaigrette

2^nd course

Black miso cod served on a bed of sticky rice with Asian vegetable sauté, pickled cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens, and coriander flower.

3^rd course

Mango and basil panna cotta served in a glass with dragon fruit skewers and mint

Day 3:

Lunch

Deconstructed Lobster “Russian salad”, with new potatoes, peas, carrots, and crispy chorizo on a bed of arugula served with a dijonnaise and parm crisp. 

Dinner

1^st course

Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised cipollini onions

2^nd course

Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a porcini reduction.

3^rd course

Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and strawberry confit. 

Day 4:

Lunch

Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry tomatoes, grilled vegetables, fresh herbs, and balsamic reduction.

Dinner

1^st course

smoked sous vide brick of salmon on a  bed of pickled red onion and arugula with herbed crème cheese and lemon wedge

2^nd course

Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato sauce, asparagus, shaved courgette and micro greens.

3^rd course

Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with vanilla cookie crust, black pepper ice cream, and peanut brittle.  Finished with raspberries and pistachio

Day 5:

Lunch (fish)

Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato salsa, arugula, and avocado feta crumble.

Dinner

1^st course

Citrus infused lobster salad finished with a Lobster bisque and micro herbs

2^nd course

Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi- glace.

3^rd course

sous vide crème brulee served with sous vide peach, dehydrated star fruit, crème anglaise and strawberry caviar

Day 6:

Lunch

Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion with charred asparagus, and micro greens.

Dinner

1^st course

tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and seared tuna with a shitake crust

2^nd course

Curry scented poached Caribbean lobster tail atop a potato croquette finished with asparagus, coconut poached cabbage, micro coriander and coral tuile.

3^rd course

Tahitian vanilla cake with an almond crust finished with dehydrated candied crab apple, star fruit and berry parfait. 

Day 7:

Lunch

Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired with a caper infused potato salad, caramelized onion, roasted red pepper green leaf salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise olives, and reduced balsamic glaze.

Dinner

1^st course

sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM reduction, caramelized onion, toast points and pear

2^nd course

Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with chanterelle mushrooms and fresh truffle.  On the side have freshly baked rolls, roasted carrots, and steamed broccoli.  Served with French onion jus and demi glace. 

3^rd course

new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark chocolate mirror glaze  and raspberry lyo with dark chocolate curls and coriander flower