Originally Posted by
Rubecula
LHR-BOS F June
Starters
• Cold poached lobster marinated in lemon with heritage carrot, buttermilk gel and ginger crumble
• Heirloom tomatoes shepherds purse fettle cheese with tomato marshmallow, basil cake and white balsamic pearls
• White asparagus soup with shaved asparagus and spring onion salad
• Fresh seasonal salad with a choice of classic extra virgin olive oil with aged balsamic or honey mustard dressing
Main
• Seared fillet of Aberdeen Angus, smoked beef cheek, pomme mousseline, mushroom ragout and heritage carrots with bordelaise sauce
• Pan fried sea bass dressed crab, compressed watermelon, asparagus purée with comfit potato and citrus hollandaise
• Beef burger with streaky bacon, monterey jack cheese, barbeque sauce, coleslaw and spicy potato wedges
• Orecchiette pasta with pea, mange tout, tomato fricassee with a parmesan crisp and semi dried tomatoes
• Seared Thai spiced tuna orange and coriander salad with hot roasted spiced kernels, epaulette pepper dressing and a gazpacho shot
Desserts
• Passion fruit and mango tart
• Chocolate and macadamia brownie
• Madagascan vanilla ice cream
Cheese Plate
• Cornish Kern
• Harrogate Blue
• Quickes Red Leicester
• Normandy Camembert
This is such a nice menu!
This is F to JFK next month. Not that inspiring or appealing. If anyone tried anything, I'd appreciate a recommendation.
Starters
Seared fresh tuna tataki on dressed wakame salad, served with Jalapeno, ginger and coriander
Glazed goats cheese and tomato tartelette, drizzled with balsamic olive oil
Wild mushroom consomme served with mushroom soufflé and chives
Fresh seasonal salad with a choice of creamy miso marinade or red wine vinaigrette dressing
Main
Seared fillet of Herefordshire beef with truffle tagliarini, rosemary jus, grilled asparagus and baby carrot
Grilled wild sea bass with warm sauce tartar, potato and parmesan mousseline and slow roasted vine on cherry tomatoes
Slow braised Wiltshire pork belly with creamed potato, broccoli and seasonal vegetables with thyme jus
Casserecce pasta tossed in a fresh pea and mint sauce, finished with oven roasted cherry tomatoes
Buttermilk marinated corn fed breast of chicken with taleggio wrapped parma ham, honey glazed fig wedges, Mediterranean lentil salad and basil vinaigrette
Desserts
Nougat cream with mango gel and praline pearls
Warm blackberry and vanilla clafoutis with sauce anglaise
Vanilla ice cream
Cheese Board
Shropshire blue
Barber's 1833 vintage cheddar
Normandy Brie