One Dalton Street, Boston

Pan-Seared Jumbo Shrimps and Green Asparagus Flan, Light Cherry Tomato Emulsion

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Organic Greens, Apples and Honey-Glazed Walnuts with Warm Stilton Phyllo Purse, Muscatel Dressing

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Scottish Wild Salmon and Crab Roulade with Tarragon Fingerling Potatoes and Zucchini Tower, Chardonnay Sauce

or

Grain Mustard-Crusted Rack of Lamb with Potato Croquette and Glazed Baby Carrots

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Warm Molten Chocolate Cake and Vanilla Bean Ice Cream

Duo of Foie Gras:
Foie Gras Torchon with Tokaji Poached Pear
Foie Gras Parfait with Marinated Strawberries

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Roast Guinea Hen Breast on Porcini and Parsnip Raviolo with Green Asparagus, Lavender Velouté

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Parma Ham Wrapped Goat Cheese with Savoy Cabbage and Apple Strudel, Warm Acacia Honey

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Lemon and Mint Tart with Passion Fruit Coulis

Coconut Crusted Tuna Tartare with Dadolata of Vegetables and Olives, Apple Pink Pepper Dressing

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Grilled Charolais Beef Tenderloin with Mustard and Leek Potato Galette and Glazed Artichoke, Port Wine Reduction

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Stilton Tart with Mesclun Salad and Muscatel Dressing

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Strawberry Mousse with Panna Cotta and Marinated Raspberries

Menu A

Mixed Mushrooms and Goat Cheese Fritter Martini with Apple, Snow Peas and Black Truffle Salad

Thyme-Roasted Wild Sea Bass Fillet with Green Asparagus and Red Chard Risotto, Light Tomato and Basil Emulsion

Pancetta Wrapped French Veal Tenderloin with Braised White Asparagus, Foie Gras and Pomegranate Sauce

Hazelnut and Chocolate “Feuilletine” with Salted Caramel and Thyme Ice Cream

Menu B

Honey-Glazed Foie Gras with Dried Fruit and Fig Tart, Port Wine Sabayon

Green Pea and Fresh Chive Soup with Smoked Salmon and Avocado Mousseline, Osetra Caviar

Kobe Beef Tenderloin Medallion with Porcini Mushroom and Seckle Pear, Potato Fondant, Honey and Lavender Jus

Roasted Spicy Pineapple Carpaccio with Vanilla Panna Cotta, Ginger Ice Cream

Menu C

Pan-Seared Jumbo Shrimps and Green Asparagus Flan, Light Cherry Tomato Emulsion

Organic Greens, Apples and Honey-Glazed Walnuts with Warm Stilton Phyllo Purse, Muscatel Dressing

Scottish Wild Salmon and Crab Roulade with Tarragon Fingerling Potatoes and Zucchini Tower, Chardonnay Sauce

or

Grain Mustard-Crusted Rack of Lamb with Potato Croquette and Glazed Baby Carrots

Warm Molten Chocolate Cake and Vanilla Bean Ice Cream

Menu D

Duo of Foie Gras: Goose Liver Curls with Apricot Marmalade and Tokaji Reduction; Pan-Seared Foie Gras with Wild Mushroom Tartlet and Baby Spinach Salad

Canella Flavoured Sea Scallop with Artichoke Heart and Micro Celery, Potato and Black Truffle Emulsion

Champagne Granité

Roast Argentinian Beef Tenderloin with Dried Cherry and Sour Cream Potato Galette, Baby Vegetables

Mixed Berry Mille-Feuille with Honey and Yoghurt Ice Cream, Caramel Sauce

Menu E

Duo of Foie Gras:
Foie Gras Torchon with Tokaji Poached Pear
Foie Gras Parfait with Marinated Strawberries

Roast Guinea Hen Breast on Porcini and Parsnip Raviolo with Green Asparagus, Lavender Velouté

Parma Ham Wrapped Goat Cheese with Savoy Cabbage and Apple Strudel, Warm Acacia Honey

Lemon and Mint Tart with Passion Fruit Coulis

Menu F

Coconut Crusted Tuna Tartare with Dadolata of Vegetables and Olives, Apple Pink Pepper Dressing

Grilled Charolais Beef Tenderloin with Mustard and Leek Potato Galette and Glazed Artichoke, Port Wine Reduction

Stilton Tart with Mesclun Salad and Muscatel Dressing

Strawberry Mousse with Panna Cotta and Marinated Raspberries

Menu G

House-Smoked Duck Breast with Celery Root Flan and Misticanza, Balsamic Vinegar Emulsion

Baked Salmon and Crab Meat Roulade with Roasted Fingerling Potatoes and Sautéed Spinach, Lemon and Dill Beurre Blanc

Cheese Selection with Jam Duo and Fig Crostino

Caraibe Chocolate Mousse with Crispy Nougat and Walnut Ice Cream

Menu H

Baked Red Grape Tomato with Fresh Buffalo Mozzarella and Basil, Micro Greens and Crispy Shallots

Pan-Seared Sea Scallops with Saffron Risotto, Balsamic Vinegar Reduction

Grilled Venison Chop with Zucchini Lecsó Timbale and Snow Peas, Madeira Sauce

Menu I

Asparagus and Sour Cream Filled Crèpe with Grilled Shrimps and Micro Salads, Crustacean Emulsion

Tomato Gazpacho Martini with Avocado Skewers

Five-Spice Glazed Duck Breast with Spinach Flan and Glazed Baby Carrots, Fig Jus

Menu J

Tokaji Marinated Foie Gras Terrine with Apricot Marmalade

Endive, Mesclun Salad and Roasted Baby Beetroots with Blue Cheese and Blueberry Turnover, Muscatel Dressing

Roast ‘Szürkemarha’ Beef Tenderloin with Mustard Leek Potato Galette and Porcini Mushrooms, Pinot Noir Sauce