VALENTINE’S MENU – GHS 375 (SET PRICE WITH A ROSE AND BAG OF CHOCOLATES)
APPETIZERS
Tasting ceviche (85 Ghs)
Ceviche of scallops with apple and elderflower
Tuna ceviche, avocado mousse, pickled pink radish
Ceviche of beetroot salmon with caper tartar, orange.
Or
Tasting of pate (95 Ghs)
Chicken liver pate, pheasant pate with foie gras on crisp skin crackling
Brioche bread pudding, kumquat chutney, pomegranate vinaigrette
SOUPS
Open Ravioli of Lobster and salmon in lobster bisque Brioche crouton, fines herbs (60 Ghs)
Or
Consommé of spinach and smoked mackerel soup with braised snail (50 Ghs)
SALADS
Pressed lemon poached Scottish salmon with asparagus with crisp fried poached eggs (75 Ghs)
Or
Warm beetroot and honey salad with goat cheese (60 Ghs)
MAINS
Crispy grouper (120 Ghs)
White bean stew, bacon lardons, grant prawn, plantain fritter.
Slow-Roasted Rack of Lamb with Miso and Blue Cheese (175 Ghs)
Roasted chicken with stuff leg, with rosemary and garlic roast potatoes, with baby vegetable
and rich mushroom sauce (120 Ghs)
DESSERT
Crepe cake (70 Ghs)
Caramelized citrus crepes, diplomat cream, Tangerine ice cream, pistachio crunch
Chocolate and Salted Caramel Fondant vanilla beans ice cream, white chocolate milkshake
with salted caramel macaroon (65 Ghs)
Eton mess with vanilla and strawberry ice cream (50 Ghs)
CHAPTER ONE VALENTINE HAMPER BY CHEF RUBY – USD 195
A generous vanilla cake forms the centerpiece of this sweet selection, including tea and coffee, preserves, chocolate cupcake,
tempting treats, a set of tea cup and saucer, Scone and madeleine’s assorted truffles, assorted macaroons. Bottle of
champagne, a bottle of sparkling wine presented in a handsome basket, it will surprise that special one.