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Hors D'oeuvres Fava Bean & Zucchini Crudo Squash CupRueben Fritters with Corn Beef, Sauerkraut, Swiss Cheese & Russian DressingSavory Tarte Tatin with Onion Jam, Roasted Cherry Tomatoes & ChervilSalmon Rillette with Black Bread, Crème Fraiche & DillTartufo Panini with Fennel & Truffle Salad, Chives & Micro CeleryBoneless Lamb “Chop” with Pretzel Stick & Mint Chimichurri
First CoursePolka Dot Carpaccio with Smoked Salmon, Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette & Green OilPoached Maine Lobster Polka Dot Carpaccio with Beets, Cherry Tomatoes, Carrots, Purple Potatoes, Yuzu Vinaigrette & Green OilBeet Tartare with French Radish, Pencil Asparagus, Basil, Arugula, Quail Egg & FennelCharred Leeks with Truffle Leek & Pea Vinaigrette, English Peas & Truffled CroutonsSuccotash Mille Feuille with Cauliflower Veloute Fava Beans, Heirloom Tomatoes & Afila Cress
EntréeSlow Roasted Arctic Char with Marigold Gremolata, Spinach Bavarois, Honey Roasted Baby Carrots & Tellicherry PeppersCorn & Quinoa Crusted Chicken with Green Goddess, Warm Potato Salad, Herbs & GreensGrilled Prime Beef Entrecote with Truffled Potato Gratin, Gruyere Creamed Spinach & Bordelaise Sauce
Plated DessertDark Chocolate Sheba Tart with Praline Cremeux, Candied Hazelnut, Hibiscus Sorbet & Chocolate Mirror SauceElder Cordial Mousse with Light Almond Cake & Calamansi CrèmeBunuelo with Cinnamon Crust, Dulce de Leche Custard, Roasted Rhubarb-Berry Compote & Buttermilk Ice CreamRice Au Lait with Honey, Red Currant Coulis & Peach Pate de FruitApricot Amaretto Trifle with Lady Finger Cookie, Mascarpone, Sugar Glazed Apricot & Espresso