Seared short loin with foie gras

Seared short loin with foie gras

Flames’ Grill is offering a romantic spring menu with the theme of cherry blossoms and wagyu.

Diners can enjoy a starter course of slow roasted Iberico pork belly. The pork is covered with eggplant confit and a complex sauce of teriyaki, coffee, flower essence and honey. Large ravioli stuffed with lobster are available as an alternative.

The main course of wagyu beef comes in two styles: a grilled oyster blade cut with shitake mushroom blinis and horseradish puree or a seared short loin with foie gras, Sarawak pepper and a fricassee of shimeji and enoki mushrooms.

The risotto is a new experience, being prepared with fresh strawberries, crispy prawns and tropical mango, fine lemons, sea salt and Espelette chilis.

If you prefer something lighter, try the buttery confit cod filet with langoustines and prawn ravioli, or the slow-cooked salmon steak with spinach and champagne sauce, as well as fresh tomato and basil ragout.

Dinner ends with a dark chocolate mousse or lime and mango cheesecake.

The chef’s inspiration for the new dishes was spring scents and the strong flavors of the mountains and sea.

The set menu starts from 388 yuan and includes three courses per person.

Flames Grill

Flames Grill, Hilton Beijing Wangfujing, 8 Wangujing Dong Jie, Dongcheng District
11:30 am – 2:30 pm; 5:30 – 10 pm
(010) 5812 8888

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