Following the success of last year’s lobster promotion, our new Chef de Cuisine Patrick McDermott has decided to bring back the seasonal sustainable lobster specialties to Grand Café this summer, but with a twist.
Summer is always to best season to enjoy Boston lobster as they are fully grown into their shells resulting in a more sweet and juicy texture. Grand Café is also working with fisherman in Maine directly, so we are able to get these sustainable lobsters fresh from the boat to our door three times per week.
Discover and begin your lobster night at Grand Café with highlights such as the lobster aspic, lobster temaki, the not-to-be-missed lobster ice cream with Hong Kong coconut waffle.
Kick off your lobster evening with this light and refreshing dish – lobster aspic. It is a gelatin made from parsley cream, crustacean broth, cauliflower mousse and smoked herring pearls.
Stop by the sushi counter and watch our chefs roll you a fresh temaki. There will be juicy lobster with aromatic yuzu and shiso, a visually pleasing and palate-satisfying treat.
Lobster ice cream with Hong Kong Coconut Waffle
What cannot missed will be the all-time popular lobster ice cream stuffed in a freshly baked Hong Kong coconut waffle to complete the lobster journey.
These sustainable lobster specialties will be available from 3rd June until 31 July 2019.