Appetizer — Poached lobster in a court bouillon of
aromatic herbs with baby carrots,
fennel, artichokes and eschallots slow - cooked in a clay casserole pot atop crisp lettuce hearts with lemon
slices and a delicate sauce of lime and Mani fleur de sel
The simple salad combines nutty barley, torn mint,
aromatic slices of
fennel, and eye - opening golden beets with a bright sherry vinaigrette.