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DALI Restaurant & Bar — À la Carte

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Starters

Roasted Butternut Squash with Brussels sprouts, baked cauliflower & tahini sauce

Red Beet Salad with saffron cauliflower & caramelized goat cheese

Marinated, Seared Sashimi Tuna with cucumber–mint vinaigrette, eggplant confit & freshly shaved bottarga

USA Beef Carpaccio with marinated beech mushrooms, arugula & Périgord truffle

 

Intermediate Courses

Roasted Pumpkin Cream Soup with focaccia crisps & garden cress

Acquerello Risotto with fine vegetables, sautéed shiitake mushrooms & arugula pesto

Homemade Tagliolini with wild mushrooms & shaved truffle

Breton Scallops in lime leaf tempura, served on leek velouté with caper salsa & Périgord verjus

 

Fish Dishes

Atlantic Halibut with yellow beet, celery purée, baby spinach & tomato–saffron emulsion

Sea Bass Fillet with Mediterranean crust, tomato tapenade, peperonata & baked tapioca

Pan-Fried Pike-Perch with champagne–mustard sauce, potato–pine nut ragout & glazed mini romaine

 

Main Courses

Medium-Rare Duck Breast with spinach–parsnip, forest mushroom arancini & spiced prune sauce

Braised Ox Cheeks with truffle gnocchi, crispy choux cracker & grilled baby leek

Grilled Beef Fillet with eggplant parmigiana, root vegetables & truffle sauce

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Desserts

Tonkabean Crème Brûlée with baked apple ice cream & vanilla crumble

Warm Chocolate Tart with vanilla ice cream & fresh berries

Tahiti Sorbet with white chocolate brownie, Catalan foam & Pattaya mango

Selection of Fine Raw-Milk Cheeses with fig mustard & homemade fruit bread

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Tapas

Prosciutto di San Daniele – Italian cured ham

Jamón Serrano – Spanish dry-cured ham

Cecina de León – air-dried beef ham from Spain

Mixed Platter with ham, cheese & olives

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