appetizers
• panko encrusted crab cakes; spicy caper sauce; slaw tossed in mustard vinaigrette
• sauteed black tiger shrimp with avocado puree & cocktail sauce
• risotto with asparagus, portabella mushrooms & truffle oil
• herbed gnocchi with ricotta cheese, chanterelle mushrooms & turnip leaves
• beef carparccio with capers & watercress salad tossed in lemon vinaigrette

soup/salad
• creamy cauliflower & leek soup with white truffle oil & crème fraiche
• curry, ginger & carrot soup
• herb salad, tarragon, parsley, chive & dill with pecorino cheese & lemon vinaigrette
• mesclun mix; candied walnuts, stilton cheese, tangerine; blueberry vinaigrette
• citrus cured wild salmon with frisee & dill vinaigrette
• mache salad with goat cheese, stripped beets with beet vinaigrette

entrée
• stuffed pork loin; celeriac & potato mash, haricot vert; trumpet mushroom jus
• sauteed chicken vichy-brown sauce with glazed carrots & zucchini chips
• steamed hake with leeks, parsnip puree & tomato, tarragon beurre blanc
• salmon en papillote; lemon & dill with leek straws & chive mash with beurre blanc
• roasted cornish hen with parsnip puree & sautéed scallions
• beef wellington; gorgonzola, wild mushrooms, flowering chives & tomato confit