Opening Menu

First:
Spring Pea and Zuchinni Soup (cold)
Baby Vegetable Soup with Olive Oil (warm)
Seared Sea Scallops with Celery Root Salad and Caviar
Ricotta Gnocchi with Artichokes and Parsley
Soft Shell Crab Tempura with Tartar Sauce
Selection of Terrines (Foie Gras and Rabbit)
Smoked Sturgeon Salad with Crispy Hen Egg
Salmon Tartar with Citrus
Second:
Roasted Cod with Artichokes and Bacon
Grilled Salmon with Eggplant and Spring Peas
Roasted Chicken with Mashed Potato and Fennel
Chared Duck Breast with Figs and Swiss Chard
Roasted Beef Ribeye with Asparagus and Mushrooms
"Fish and Chips"
Hamburger with Fries, Pickled Vegetables on Brioche
Lamb Loin (or leg) with Baby Vegetables and Lavander. (also I think i want to use some nice goat chesse on here somewhere. maybe infused the goat cheese with the lavander.) The lamb will be marinated/grilled.
Finally, Bangers and Mashed. We need to source out some awesome artisinal sausages. The mashed will be no problem, though i need to find a vessel this week to serve them in. And figure out the garnish for the sausage.
Desserts will begin this week, but again will be classic english/americana.
Official opening date looks to be the 5th of June...