Robert Daleski Presents

Fleur De Mer

A six course dinner from under the sea

Your Menu for the Evening:

Amuse Bouche
Begin your evening with a surprise

Prawn Toast
Shrimp, scallion, ginger, sesame
Served with Cantonese mustard

Rhode Island Clear Clam Chowder
Clams, clam juice, bacon, gold potatoes, onions and herbs

Snow Crab Ravioli
Ricotta, herbs, Sherry Cream, lemon zest, Tarragon Chiffonade

Poached Halibut with Cucumber Risotto
Halibut, cucumber Risotto, pickled cucumber, finished with Bonito Flakes

Burmese Semolina Cake
Coconut, Lemon Anglaise, Candied Perilla