Luxist

Under the direction of chef de cuisine Andy Cook, the menu includes the following:Canapés ~Steamed hearts of palm chawanmushi ~Mushroom carpaccio with aged balsamic, toasted pine nuts, shaved parmesan~Roasted hand dived sea scallops with cherry gazpacho, apple and walnut salad ~Steamed sea bass with cauliflower purée, fresh Scottish langoustine, paddle fish caviar~Brant beef fillet with braised ox cheek, Savoy cabbage and baby carrots, port wine jusORSlow poached chicken breast with mushroom and herb farce, roasted purple artichokes, pearl onions, grain mustard sauce~Lychee parfait with rose water sabayon and macaroon ~ Chocolate cylinder with passion fruit cream, mint granité and coconut foam~ Petit fours 05/02/09