Banq Menu

Summer Beets

cured in mirin, vermont chevre

Orange And Pomegranate Cured Salmon

with a warm mushroom and artichoke salad red pepper aioli

Wild Boar Teriyaki Meatballs

and chickpea saute with blue de bresse

Shortribs

Soy Ginger Lamb Spring Roll

with roquefort glaze

Fire-Charred Scallop

with indian lentils

Chili And Ginger Tossed Cuttlefish

on a sweet potato and banana flower sushi, spicy mango sauce

Salad Of Mixed Greens

with a bamboo shoot and wild mushroom spring roll

Mirin Scented Water Chestnut

and shitake soup with gingered sweetbreads

Veal Breast

and spice basmati rice croquette mimolette, quince jam

Days Sorbet

with lady fingers. creme brulee 9 our unique brulee selection offers two brulees of the day, served with pistachio dipped biscuit fingers, day's sorbet

Hazelnut And Chocolate Parfait

with kirsch anglaise and tasmanian cherries

Coffee Tossed Baby Back Ribs

with a puffed rice and bamboo salad

Miso Soup With Ramps And Shiitake

with a candied rhubarb and sushi rice cake, rock shrimp salad

Lemongrass Scented Steamed Mussels

with white wine and holy basil

Mung Bean And Mushroom Crepe

with cumin and mucnster baked roma tomatoes

Flash Seared Vietnamese Shrimps

with glass noodles and spicy coconut salad

Warm Braised Veal Salad

on a chilled spring roll

Pan Seared Scallops

Pokchoy And Shitake Stir Fry

Udon Noodle

and a wild mushroom gratin topped.

Cotes-Du-Rhone Braised Shortribs

quick tossed cumin and scallion scented yams with kaffir lime jus

Zucchini And Tofu Steak

with thai basil, yellow tomato coulis on a bed of chanterelle-braised rice noodles

Pan-Seared Cornish Hen Breasts

served on chili lime green beans and a yam cake with smoked darjeeling tea jus

Pork Tenderloin

on a purple potato and green chickpea cake, wilted arugula,date ginger and tamarind jus

Pan-Seared Haddock

with a water chestnut, palm heart and green grape seed anise creme fraichc, tomato olive butter

Pan-Seared Yellow Back Flounder

with jasmine rice and ginger pilaf, coconut brie fondue

Muscovy Duck Breast

with duck leg and basmati croquette, red currant quick tossed

Banana Leaf Wrapped Halibut

on a murmese stir-fry of bok choy and pineapple, ginger rhubarb beurre blanc

Fire-Charred Sirloin

with smoked cha choy, cilantro and taro pave, caramelized lotus seed, creamy chanterelle sauce