Spring Menu
Welcome Beverages
Passed Hors d'ovuers
Poke nachos, yellowfin, crispy wonton, wakame, boom boom sauce
Brie Tarts, brie, roasted garlic, berry compote, phyllo dough (veg)
Beef tips, tamari ponzu aioli, scallions, toasted sesame seeds, togarashi (gf)
Lox cucumber cups, house cured lox, creme fraiche, Osetra caviar, dill, lemon zest (gf)
Turkish falafel & garlic tahini (V) (gf)
Caprese skewers, balsamic marinated coconut, heirloom tomatoes, avocado basil puree (V) (gf)
Second Course
Mozzarella tart, fresh mozzarella, tomato & kalamata compote, avocado basil puree, balsamic glaze, puff pastry (veg)
Chilled hibiscus and lavender scented jasmine tea
Strawberry basil spritzer
Grapefruit mango aqua fresca
First Course
Wild Halibut, brown butter, herbs, yuzu beurre blanc, sweet pea, cippolini, and morel farrotto
Chicken involtini, stuffed with spinach, feta, onion, wild mushroom, black garlic jus, whipped Yukon gold potatoes
King trumpet mushrooms, wild thyme and ramp soubise, smashed Peruvian potatoes, grilled fennel and leeks (V)
Tiramisu cups
Lemon blueberry tart, shortbread crust, blueberry compote
Strawberry rosé shortcake, rosé infused macerated strawberries, buttermilk biscuits, Chantilly cream
Chocolate Berry Parfait (V)
