Pierre's Restaurant @ Morada Bay Resort - Vollständiges Menü

piquillo pepper cocktail sauce lemon vinaigrette celery leaf

shrimp cocktail spiny tail lobster chef's oyster selection tuna tartar classic accoutrements

shaved hearts of palm finger lime fresh wasabi avocado green tea ponzu crispy plantain myoga

classic accoutrements caramelized yogurt tzatziki chickpea blinis plantain gaufrettes

albacore yellowfin duo lychee jalapeño sesame cucumber avocado shrimp chips

chef's seasonal inspired creations

pernod leek fondue pancetta breadcrumbs gruyere cheese grilled lemon chives

Enjoy a 5 course tasting menu prepared by our talented chefs, highlighting Pierre's best ingredients. Caviar Service for 2 1st course Supplement additional $40. Australian Wagyu Supplement additional $20. Must have each guest at the table participate

daily selection of chilled oysters on the half shell

tri color quinoa haricot verts crisp jicama salad browned butter lemon parsley

spiny tail lobster thai coconut curry sauce purple rice braised baby bok choy cashew dukkha tropical fruit chutney

worcestershire caramel glaze pomme puree trumpet mushrooms seasonal vegetables

cauliflower potato puree maitake mushroom meuniere frisee salad trout roe beurre blanc

pommes duchesse baby turnips sour orange gastrique confit duck leg sautéed swiss chard duck demi glace

charred broccolini savory apricot jam purple sweet potato wild mushrooms braised lamb neck malbec lamb reduction

truffle pecorino celery root gratin grilled asparagus crispy leeks bordelaise sauce

hasselback fingerling potatoes roasted asparagus seasonal mushrooms sauce diane

creamed heirloom corn red wine brandy chicken jus fondant potato smoked pork belly cheddar broccoli puree puffed sorghum

half lobster tail pink shrimp pan seared scallop lobster jus cannellini beans smoked mahi bacon baby vegetables

seasonal mushroom parmesan broth pickled ramps sweet florida corn english peas roasted tomato

lemon grass garlic fresh herbs butter dressed frisée

mixed baby heirloom greens prosecco poached peaches tête de moine cheese crushed hazelnuts minus 8 vinaigrette

confit sunchokes baby artichokes sous vide bacon lardons pearl onions baby carrots sunchoke chips

seasonal varietal of heirloom tomatoes compressed arugula italian pistachio pesto saba vinegar sliced prosciutto focaccia croutons

classic accoutrements toasted baguette fresh grated horseradish truffle garlic emulsion quail egg yolk

fresh costa rican hearts of palm valencia orange supremes candied cracked pistachio green goddess dressing shaved radish