Bel Age Hotel Menu

Burrata mozzarella

with heirloom tomatoes, cape gooseberries, basil pesto

Salad of baby aubergines, toasted pine nuts, mascarpone, aged balsamic

Pan-fried dorade

with gremolata, pickled baby cucumber, escargot

Smoked rainbow trout

with avocado, fennel crisps, sauce mousseline

Chilled cucumber soup

with tartare of albacore tuna, granny smith sorbet

Hand-dived sea scallops, cauliflower purée, sherry vinegar reduction

Wild asparagus risotto

with chive flowers

Ravioli of roasted king prawn, fresh garbanzo bean, seafood cassoulet

Pan-fried sea trout

with orzo, marinated Japanese mushrooms, dashi

Broiled black cod, pig’s tails

with Kumamoto oysters, celeriac purée

Beef fillet and Kobe short rib, cipollini onion, baby beets

Roasted jidory chicken

with spring vegetables, herb dumplings, tarragon consommé

Pacific yellow fin tuna

with pickled daikon, crab beignets, sesame soy dressing

Burrata mozzarella

with heirloom tomatoes, cape gooseberries, basil pesto

Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction

Pan-fried Arctic char with orzo, pickled Japanese mushrooms and dashi or Beef fillet and Kobe short rib, cipollini onion, baby beets

Confit Meyer lemon and basil gelée, sable Breton and olive oil gelato

Pineapple soufflé

with Thai curry ice cream, toasted coconut

Meyer lemon pudding cake

with confit blueberries, tarragon and buttermilk sherbet

Pineapple soufflé

with toasted coconut and Thai curry ice cream

Rose water sabayon, mandarin orange four ways and cinnamon ice cream

Chilled coconut tapioca

with passion fruit, candied ginger and milk chocolate, star anise sorbet

Milk chocolate and brown butter caramel fondant

with roasted banana, cardamom ice cream

Crème fraîche panna cotta

with strawberry gelée, acacia honey and thyme crumble

Confit of grapefruit

with grapefruit sorbet, passion fruit, fresh mint Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

Valrhona chocolate fondant

with brown butter caramel, vanilla ice cream Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

Meyer lemon pudding cake

with confit blueberries, tarragon and buttermilk sherbet

Pineapple soufflé

with toasted coconut, Thai curry ice cream

Chilled coconut tapioca

with passion fruit, candied ginger, milk chocolate and star anise gelato Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

Tea, coffee and Petit Fours

Selection of Artisanal cheeses

($8 supplement if chosen as an additional course)

Pacific yellow fin tuna

with pickled daikon, crab beignets, sesame soy dressing

Swordfish carpaccio

with heart of palm, grapefruit and yuzu vinaigrette

Chilled English pea soup

with cured organic salmon, crème fraîche and caviar

Burrata mozzarella

with heirloom tomatoes, cape gooseberries, basil pesto

Smoked rainbow trout, avocado, fennel crisps, sauce mousseline

Apple-cured duck breast and crispy tongue, foie gras

with amaranth

Pan-fried dorade

with gremolata, pickled baby cucumber, escargot

Hand-dived sea scallops, cauliflower purée and sherry vinegar reduction

Pan-fried Arctic char

with orzo, pickled Japanese mushrooms and dashi

Cassoulet of seafood, king prawn tortellini and garbanzo beans

Smoked pork belly

with roasted Scottish langoustine, celeriac and apple

Honey and soy roasted quail, sautéed foie gras, saffron and pear chutney

Monkfish

with crispy chicken skin, lemon thyme consommé

Broiled black cod, pig’s tails

with Kumamoto oysters, celeriac purée

Breast and braised leg of poussin

with white cabbage, pickled ginger

Fillet of veal

with roasted ris de veau, bulgar wheat and sautéed artichoke

Loin of Connecticut rabbit

with black olives, confit tomato and basil

Beef fillet and Kobe short rib, cipollini onion, baby beets