Risotto

with baby shiitakes, rogue creamery blue, roasted hazelnuts

Caramelized Onion, Szechuan Balsamic Reduction

Tomato Soup

with taleggio toast

Arugula

with lemon parmesan dressing and roasted baby tomatoes

Beef Tenderloin

ith pommes frites and brandy green peppercorn sauce

Marinated And Grilled Duck Breast

with sweet potato walnut sausage hash, honey-cranberry chutney and pepper-vanilla cream

Fresh Handkerchief Pasta

pepperonata, grilled asparagus olive relish and marinated chevre

Pan Seared Halibut

with roasted root vegetables, white wine basil broth and roasted tomato bacon vinaigrette

Rosemary Skewered Prawns

with white bean, roasted pepper and olive ragoût

Plateau De Fromages: Chef’s Choice Of Artisan Cheeses

with honey comb, mixed nut brittle and tomato jam

Apple Crisp

with brandy soaked curants, vanilla ice cream and salted caramel

Chocolate Orange Pot Au Creme