Light duck consommé infused with lemon balm,
Spider crab and egg curd - bamboo clarification
Caramelized hazelnuts and bean sprouts, shaved winter truffle,
Sautéed prawn in crustacean butter- lightly spiced prawn head reduction
Cut of fat sea bass rubbed with fresh ginger
Soya-garlic marinade and roots simmered in their jus
Belly slowly cooked- glazed loin and mini ribs
Braised water spinach and crunchy nuts
Crushed lime dressing
Slightly crispy almond curd
Soft mango and rose granité
Floral, Fresh and Spicy
Note that our menu changes more than once a week, so if you would like to know our exact menu for the day, please email:
firstname.lastname@example.org or find us on Facebook.
2011 La Table de Tee, all rights reserved.