Three-Course Menu Example 2

STARTER Seared Bay Scallop Beetroot purée, fennel, sweet and sour fingerling potato, cherry tomato, bull’s blood leaves, beetroot tuile, beetroot sorbet MAIN Halibut Fillet Herbed potato waffle, sauce vin blanc, bread crust, young arugula, sea beans, spinach purée, green beans DESSERT Chocolate Terrine Chocolate mousse, flourless chocolate cake, macadamia praline, chocolate glaze