This document provides a menu listing over 40 dishes created by Chef Gonzalo Ruiz. The dishes showcase a variety of proteins and seasonal ingredients prepared with techniques like poaching, searing, roasting and slow cooking. Proteins featured include wagyu beef, duck, lobster, squab, foie gras, sea bass and more. Side dishes incorporate ingredients such as mushrooms, beans, cabbage, beets and seasonal vegetables. Sauces include juses, creams and reductions made to complement the dishes.

1. Food Portfolio
Chef Gonzalo Ruiz

2. Wagyu Beef Tenderloin with Parsnip, Leeks, Mustard,
Nasturtium Leaves and Beef Jus

3. Dombes Duck Breast with Beetroot, Black Chanterelles,
Pickled Shallot, Red Sorrel and Duck Jus

4. Nova Scotia Lobster Ravioli with Saffron Cream,
Sea Urchin, Chanterelle Mushrooms, Curly Parsley
and Alba White Truffle

5. Wild Mountain Morel Mushrooms with Fava Bean,
Mayer Lemon

6. Caramelized Fennel, Marcona Almonds, Orange Confit
and Fennel Purée

7. Alaskan King Crab, Avocado, Aperol Jelly, Citrus and Red
Sorrel

8. Pan Seared Challans Foie Gras with Beetroot,
Raspberries and Duck Jus

9. Loire Valley Squab with Pumpkin, Perigord Black
Truffle, Thighs Rillettes Croquette, Chanterelles
and Liquorish Jus

10. Butter Poached Line Caught Sea Bass with Fava Bean,
Glazed Red Cabbage and "Beurre Blanc" Sauce

11. Savory Blanc Manger, Tomato Granita, Marjoram

12. Dombes Duck Breast, Lavender Honey Glazed, Red
Cabbage, Red Onions, Natural Jus

13. Atlantic Wild Turbot, Jerusalem Artichoke, Black
Mussels, Leeks, Black Truffle

14. Wagyu Beef Tenderloin with Beetroot, Cauliflower,
Black Trumpet Mushrooms, Nasturtium, Beef Jus

15. Pan Seared Challans Foie Gras with Celeriac Purée,
Orange Jam and Crisps, Duck Jus

16. Tomato Gelée with Chilled Parsley Velouté and Olive Oil
Caviar

17. Carabinero Red Prawn Carpaccio with Green Apple,
Prawn Roe, Almond-Garlic Sorbet

18. Atlantic Wild Turbot with Meyer Lemon, Herb Potato
Gnocchi and Leeks

19. Wagyu Beef Tartar, 63 degree Quail Egg, Young Herbs,
Parmesan and Martini Cream

20. Artisanal Burrata Cheese with Zucchini and its Blossom,
Semi Dry Tomatoes, Extra Virgin Olive Oil

21. Wild Blue Fin Tuna Tartar with Green Apple, Pickled
Heirloom Radish, Wild Herbs, Green Apple Sorbet

22. Mediterranean Dover Sole, Olive Oil Poached, Baby
Zucchini and its Blossom, Tomato, Saffron Sauce

23. Loire Valley Squab with Green Pea Soubise, Spring
Onion, Turnips, Thighs Rillettes Croquette and Liquorish
Jus

24. Wagyu Beef tenderloin with Potato Fondant, Morel
Mushroom, Parsley and Barolo Wine Sauce

25. Alaskan King Crab and Avocado Roulade, Aperol and
Orange Sauce, Aperol Jelly, Citrus Sorbet

26. Saffron and Sea Urchin Risotto with Salicornia, Lime
and Edible Gold Leaf

27. Cucumber Gelée, Salmon Caviar and Creme Fraiche

28. Roasted Corn Fed Chicken, Asparagus, Lyonnaise Fava
Beans, Morel Mushroom, Sauce "Vin Jaune"

29. Seasonal White Asparagus with Meyer Lemon and Corn
Ice Cream

30. Challans Foie Gras with Marcona Almond and Cherry
Morello

31. 24 Hours Slow Cook Spanish Iberico Pork Presa with
Celeriac, White Wine Poached Apple, Green Mustard

32. Nova Scotia Lobster, Butter Poached, Claw Tortellini,
Cauliflower, Lobster Consommé, Black Truffle

33. Mediterranean Dover Sole, Olive Oil Poached, Baby
Zucchini, Tarragon Tomatoes, Saffron Sauce

34. Alaskan King Crab and Citrus Salad

35. Aged U.S. Prime Beef Tenderloin, Hasselback Potato,
Spinach Sauté, Parsnip, Shallots Fondant, Mustard
Sauce

36. Atlantic Hake Fish, Olive Oil Poached Then Seared,
Spring Vegetables, Chervil, Beet Relish

37. Challans Foie Gras, Pan Seared, Spanish Apricot Coulis
and Brûlée, Sicilian Pistachios, Brioche, Duck Jus

38. Atlantic Scallops, Morel Mushrooms and Green Peas
Cassoulet, Périgord Black Truffle

39. Alaskan King Crab Tartar, Avocado, Paris Mushrooms,
Basil-Lime

40. Balsamic Roasted Forest Mushrooms Tartlet, Thyme,
Tomato and Onion Confit

41. Chestnut and Pear Tortellini, Perigord Black Truffle,
Chestnut Relish, Paris Mushrooms

42. Roasted Beetroot Carpaccio, Haricots Verts, Caper
Berries, Frisée Lettuce, Ajo Blanco Sorbet, Sherry-Mint
Dressing

43. Broccoli Soup, Savory Walnut Biscuits and Ricotta
Cheese

44. Pan Seared Challans Foie Gras with Raspberries,
Beetroot and Duck Jus

45. Loire Valley Pheasant, Roasted Breast and Thigh
Rillettes, Vanilla Carrot, Potato Vitelotte, Sesame,
Natural Jus