CHILEAN SEA BASS | MOCHI ICE CREAM


CHILEAN SEA BASS | MOCHI ICE CREAM

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

appetizers

farm raised royal osetra caviar camera icon served with potato blini’s, onions, capers, parsley, egg and crème fraîche 30 gr.

chimichurri roast of american bison camera icon 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

entrees

pan fried reindeer camera icon served with red wine poached pear, haricots verts, mashed potato and red wine-vanilla sauce

almond crusted chilean sea bass camera icon served with chorizo risotto, green asparagus and creamy caper sauce

grilled veal strip loin served with potato gratin, Belgium endives and a sweet onion-escargot sauce

dessert

persimmon cheesecake camera icon 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.

Photo by Photo credit Kenneth Theysen | Timeless-Pixx