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Lunch at L'Espalier


Mussels with garam masala and sour cream, wild grain tabouleh, cashew curry emulsion, cilantro


Herb-crusted Arctic Char, preserved lemon, spring pea risotto, pea shoots


Slow braised short ribe with parsnip veloute, roasted shallots, parsnip crisps and short rib jus


Buttermilk panna cotta, guava cream cheese mousse gateau, coconut gel and lychee air


Dark chocolate and caramel mousse gateaux with orange foam and Tahitian vanilla chantilly cream

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