SPRING

Cocktails and Canapés

Duck Shu Mai with Braised Shitakes and Orange Duck Sauce
Citrus Cured Salmon, Chive Blini & Lemon Emulsion
“One-Bite” Potato Gnocchi with Wild Mushrooms, Haricot Verts
& Port Reduction


First

Marinated Prawns with Avocado Mousse, Kumquat Gastrique, Basil Pistou & Brioche Croutons


Second

Yukon Gold Potato Gnocchi with Hedgehog Mushrooms
& Black Truffle Nage


Third

Pan Roasted Red Snapper with Romano Bean Stew, Tomato Confit, Black Olives & Preserved Lemon



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Cocktails and Canapés

Fingerling Potato Chips with Avocado Puree
. . . .
Duck Shu Mai with Soy Sesame Dipping Sauce
. . . .
Boneless Chicken Wing with Asian Pear Puree
. . . .
Crispy Asparagus and Phylo Rolls with Parmesan Cheese


First

Herb-Cured Salmon Grav Lox, Dill Blini, Pickled Ramps, Ruby Red Grapefruit & Lemon Crème Fraîche


Second

Lobster Gratin with Snow Peas, English Peas, Sugar Snaps and Bacon with Pea Foam and Lobster Reduction


Main

Roasted Rack of Lamb with Ricotta Gnocchi, Tomato Confit, Local Asparagus & Rosemary Jus


Dessert

Poached Pear Tart Tatin with Port Glaze and Sweet Cream Ice Cream & Chocolate Pot de Crème with Chocolate Sorbet