PLATED FIRST COURSE
Chilled slow cooked wild king salmon with spinach puree, fennel, orange and radish
Tartare of yellowfin tuna with fennel and potato crisp
Charcoaled beef carpaccio with pea shoots, reggiano and white truffle oil
MAIN COURSE
Miso glazed black cod with herbed citrus sauce, snow pea salad, farro and black rice
Braised short ribs with celery root puree, shredded Brussels sprouts
Provencal lamb loin with goat cheese potato puree, herbed zucchini and broken black olive vinaigrette
Lavender honey-glazed muscovy duck with rhubarb chutney, baby turnips,
roasted buckwheat wild mushroom salad
PASSED SWEETS
Nectarine brown butter tartlets
Apricot marzipan cake
Espresso ‘Manjari’ cups
Buttermilk panna cotta in a white chocolate cup
Rosemary honey almond crème brulee tartlet
Mini ice cream cones
Mini popsicles
S’mores tartlet
‘Toblerone’semifreddo lollipop
French macaroons
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