SUMMER

Cocktails and Canapés

Thai Marinated Prawns with Baby Beets & Avocado Mousse
Citrus Cured Grav Lox on Chive Blini with American Sturgeon Caviar
Crab-Stuffed Squash Blossoms with Salsa Verde


First

Beef Tartar with Capers, Shallots, Cornichons & Toasted Brioche


Second

Homemade Fettucini with Roasted Mushrooms, Fava Beans & Mushroom Jus


Third

Lobster Gratin with Lemon Mint Crust, Ragout of Summer Vegetables, Pea Puree & Lobster Reduction


Fourth

Roasted Fillet of Bison with Celery Root Puree, Baby Carrots, Braised Leeks & Wild Blueberry Shiraz Jus


Fifth

Lemon Sorbet and Spiced Red Wine Soup


Dessert

Raspberry Pavlova with Port Cream, Local Cherry Sauce & Candied Walnuts



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Cocktails and Canapés

“Chips and Dip”
Creamy Organic Scrambled Egg Tartelette
Pea Shooters
Shrimp Stuffed Squash Blossoms


First

Tasting of Summer Tomatoes:
Paradiso Cheese & Tomato Confit Panini
Chilled Tomato Soup with Kalamata Olives
Matchbox Cherry Tomatoes, Baby Zucchini & Marinated Artichokes


Second

Carnaroli Risotto with Summer Squash,
Fresh Herbs & Parmesan Broth


Third

Pan Roasted Striped Bass with Roasted Baby Beets, Sugar Snap Peas, Lemon Emulsion & Lobster Reduction


Fourth

Herb Crusted Organic Leg of Lamb with Eggplant Puree, Piperade, Fava Beans & Lamb Rosemary Jus


Dessert

Molten Chocolate Cake, Chocolate Fondue & Chocolate Ice Cream with Local Cherries, Strawberries & Raspberries