CHILEAN SEA BASS has a fabulous taste and an almost sinful mouth-feel. It has white flesh with large, tender flakes with high fat content that keeps it moist during cooking and gives it a rich, moist, tender flavor profile which melts in your mouth.
Also, MOCHI ICE CREAM – is it gooey, is it gum? Made from Japanese mochi It sure is delicious and combines perfectly with the persimmon cheesecake.
Available January 27 till February 09, 2017
chimichurri roast of american bison with horse mushrooms, romaine lettuce, parmesan crisp, crème fraîche mayonnaise and roasted bell pepper coulis
sashimi of fresh local caught tuna served with wakame, wasabi and soy sauce
grilled veal strip loin served with potato gratin, Belgium endives and a sweet onion-escargot sauce
persimmon cheesecake with matcha green tea mochi ice cream
SCREAMING EAGLE & SEASONS
A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.