New Year`s Eve Dinner 2016 by Chef Patrick Goubier

 New Year’s Eve Dinner 2016 by Chef Patrick Goubier Aumônière cuisse de canard et gésiers confits, truffe noire, sauce aux pruneaux et vinaigre balsamique Black truffle, comfit duck leg and duck gizzard crispy parcel, prune and aged balsamic sauce Terrine de foie gras fumé marinée au Cognac de l’Ile de Ré Homemade smoked foie gras marinated with Ile de Ré Cognac Gambas poêlées, jus de mandarine au beurre de feuille de citronnier Pan seared king prawns, lemon leave butter and mandarin juice
Filet de biche, sauce au Porto à l’épicéa, moelleux du Revard Venison fillet, Port wine sauce infused with spruce wood, moelleux du Revard cheese
Etivaz des alpages, griottes au kirsch, pain aux noix Swiss alpin Etivaz gruyère, kirsch griottes, walnut bread Papillote de marrons tiède et croustillante, duo de coulis, framboise et abricot au romarin Warm and crunchy chestnut bonbon, duo of coulis, raspberry and apricot with rosemary
HK$888
Our Chef is happy to accommodate special dietary requirements
All prices are subject to 10% service charge