Casa Mia
38 High St Westbury Village
Westbury-on-Trym
Bristol BS9 3DZ

Kitchen working table

Cereals bread and mustard

Mushroom tartlet, Parmesan 

Smoked Loch Duart salmon

 Duck Egg, Truffle 



Beetroot, spelt, yogurt 
 

Scallop, apple, kale 

Hake, leeks, pink fir 



Pheasant, celery root 



Butternut squash 



Blackberries, oats 

  Hazelnut ice cream

 

Plum Soufflè

Chocolate lollipop

The Dining Room at The Langham
1401 South Oak Knoll Avenue
Pasadena, CA 91106

Entrance Logo




Sourdough and a bacon roll




Sesame bagel with salmon roe and cream cheese




Japanese shima aji (a type of mackerel)  with pickled baby peach, a dashi “sponge,” and bonito




Truffle brioche with a quenelle of goat’s milk butter on the side 




Langoustine with young fennel and lobster mushroom lasagna




Foie gras with saffron poached apple gelee, sea salt and brioche




“Autumn Harvest ” 




Skate wing with brown butter, cauliflower, and caper powder




Cured Pigeon, Swiss cheese “crackers,” sauerkraut gelee, and a rye reduction




Kuroge beef with marrow toast, matsutake mushrooms, and Bordelaise sauce




Marrow toast 




Hibiscus and raspberry "dots"sorbet 




Fools Gold with chocolate, salty hazelnut praline, peanut butter, and milk sorbet




Baba Au Rhum with kiwi, pineapple, and coconut




Dark chocolate lollipopswith crackling Pop Rocks




Lemon macarons and passion fruit jellies with edible wrappers 

Le Manoir
Church Rd, Great Milton, Oxford OX44 7PD
United Kingdom


Le Manoir

Entrance

Assorted Canapes 

 Egg and Truffle

 Langoustine " Terre et Mer "

 Langoustine, white asparagus and truffle

Risotto with Alba's truffle (Italy) 

Turbot and Scallop " Forestiere " 

Chicken Breast with Porcini mushrooms and foie gras sauce

Truffle savarin and celery salad

White truffles and chestnuts profiteroles

 Sable Millionaire, Caramel Mouand black truffles

Geranium

Per Henrik Lings Allé 4, 2100 København, 
Denmark

Bocuse d'Or trophies

Restaurant Dining room


 

Garden herbs

 Onions and hay cheese

i

Canadian Lobster with herbs

Venison, red leaves and stems

 
Rhubarb compote with spring flowers, crystallised thyme and Goat's milk cream



Frozen green tea and white chocolate

 Creamy white chocolate truffles shaped in to green eggs