The artisan French cheese display at the open kitchen adds a special touch to the gastronomic experience for guests of Amman.
AMMA NEWS FREE
Amma will be conducting free public programs, meditation retreats and more from this March through mid. Experience the unconditional love and compassion of Amma Sri Karunamayi during Her Holinesss 25th visit to North America. The grand finale to an exquisite dinner is the choice of new dessert items that include Lavender Crème Brûlée and Rum Baba, a sponge cake soaked in syrup, seasonal citrus and vanilla chantilly, with a shot of dark rum on the side. Amma Sri Karunamayis 2020 North American Tour. The new menu is inspired by seasonal winter ingredients that include French black truffle, purple artichokes and mushrooms for those looking for cutting-edge culinary experiences reflecting France’s dining scene in the heart of Amman.Īs the first real brasserie in Amman, La Capitale continues to delight food lovers with classic favourites such as Bouillabaisse, which is Provençal seafood and saffron stew with croutons and rouille sauce indulgent L’entrecôte, where the US black angus beef ribeye is dry-aged in house Betterave Carpaccio with black truffle as a delicious vegan option Os à Moell, a very traditional French dish of roasted bone marrow with baby lettuce and grilled bread and the ever popular Filet de Saumon with creamy quinoa, asparagus and mushroom.Īlso on the new menu are signature rotisserie dishes such as Canard à l’Orange, a duck breast with orange glaze, pumpkin mash and lavender. Left in the wild, 70 of the caterpillars will succumb to predators, whereas when raised indoors 70 of them will grow into butterflies.
The monarch butterfly population is vulnerable to the effects of climate change. La Capitale Brasserie at Four Seasons Hotel Amman elevates the guest experience with a new menu that offers innovative dishes based on high quality local produce, with sophisticated yet with simple presentation. Our MA Center has become a safe sanctuary for monarch butterflies.
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