The
new menu took eight months of planning, designing and testing, all
led by Fleet Corporate Chef Franck Garanger. The dishes were inspired
by his world traveling and different international cuisines. The 85
new menu items, featuring unique, high-end ingredients such as
Castilla–La Mancha saffron, Lessatini olive oil from Nice and
Ibérico de Bellota pork, also include three new lobster dishes and
10 new pastas and risottos.
In
addition to the new dishes, the rollout will include an array of new
wines by the bottle and an extended list of wines by the glass.
By:
Sarah Phillips
