라크스파 라운지

Supplementary course

Main Course Substitution

Main Course Substitution

2oz per course (Excluding Sorbet)

2oz per course

Endive | Asparagus | Lemon & Spruce tip Sorbet | Morrel Consommé | Shallot Tart | Goat Yogurt | First Harvest Carrot [menus subject to change]

Endive | Scallop Crudo | Lemon & Spruce tip Sorbet | Halibut | Aged Duck Breast | Goat Yogurt | Caraibe Chocolate [menus subject to change]

Endive | Asparagus - or - Scallop Crudo | Halibut - or - Aged Duck Breast - or - Shallot Tart | First Harvest Carrot - or - Caraibe Chocolate [menus subject to change]

Nasturtium | Oat & Sunflower Seed Cracker | Trout Roe

Cucumber | Toasted Pecan | Goat Cheese

Macerated Apple | Celery

Caviar | Samphire | Champagne Velouté

Girolle | Chestnut | Truffle Pomme Anna

Thyme Infused Honey | Phyllo | Walnut

Fig & cassis Sorbet

Basil | Pomegranate | Balsamic Pearls

Cucumber | Toasted Pecan | Goat Cheese

Macerated Apple | Celery

Shimeji | Caramelized Shallot | Yolk

Pumpkin Brioche | Maple | Mustard Frills

Thyme Infused Honey | Phyllo | Walnut

Grand Marnier | Espresso | Hazelnut

Organic Caviar from British Columbia

Pan Seared Foie Gras from Quebec

Seasonal Truffles from Italy

Sourced from Newfoundland

90gr of Wagyu from Kagoshima, Japan

2oz per course (Excluding Sorbet)

2oz per course

Du Puy | Hazelnut | Ajoblanco

Shallot | Blue Moo | Scallion

Basil | Cherry Tomatoes | Chervil

Maitake | Granola | Chive Emulsion

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys

Du Puy | Hazelnut | Ajoblanco

Pain Perdu | Mujol Caviar | Lobster Bisque

Chicken Skin | Smoked Olives | Pearl Onions

Huckleberries | Broccolini | Port Wine Jus

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys

Endive | Asparagus | Lemon & Spruce tip Sorbet | Morrel Consommé | Shallot Tart | Goat Yogurt | First Harvest Carrot [menus subject to change]

Endive | Scallop Crudo | Lemon & Spruce tip Sorbet | Halibut | Aged Duck Breast | Goat Yogurt | Caraibe Chocolate [menus subject to change]

Endive | Asparagus - or - Scallop Crudo | Halibut - or - Aged Duck Breast - or - Shallot Tart | First Harvest Carrot - or - Caraibe Chocolate [menus subject to change]

Nasturtium | Oat & Sunflower Seed Cracker | Trout Roe

Cucumber | Toasted Pecan | Goat Cheese

Macerated Apple | Celery

Caviar | Samphire | Champagne Velouté

Girolle | Chestnut | Truffle Pomme Anna

Thyme Infused Honey | Phyllo | Walnut

Fig & cassis Sorbet

Basil | Pomegranate | Balsamic Pearls

Cucumber | Toasted Pecan | Goat Cheese

Macerated Apple | Celery

Shimeji | Caramelized Shallot | Yolk

Pumpkin Brioche | Maple | Mustard Frills

Thyme Infused Honey | Phyllo | Walnut

Grand Marnier | Espresso | Hazelnut

Organic Caviar from British Columbia

Pan Seared Foie Gras from Quebec

Seasonal Truffles from Italy

Sourced from Newfoundland

90gr of Wagyu from Kagoshima, Japan

2oz per course (Excluding Sorbet)

2oz per course

Du Puy | Hazelnut | Ajoblanco

Shallot | Blue Moo | Scallion

Basil | Cherry Tomatoes | Chervil

Maitake | Granola | Chive Emulsion

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys

Du Puy | Hazelnut | Ajoblanco

Pain Perdu | Mujol Caviar | Lobster Bisque

Chicken Skin | Smoked Olives | Pearl Onions

Huckleberries | Broccolini | Port Wine Jus

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys

Du Puy | Hazelnut | Ajoblanco

Pain Perdu | Mujol Caviar | Lobster Bisque

Chicken Skin | Smoked Olives | Pearl Onions

Huckleberries | Broccolini | Port Wine Jus

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys

Du Puy | Hazelnut | Ajoblanco

Shallot | Blue Moo | Scallion

Basil | Cherry Tomatoes | Chervil

Maitake | Granola | Chive Emulsion

Hickory Nut | Smoked Maple | Sémillon

Pistachio | Blackberry | Opalys