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First Course Fresh Yellow Peach Salad Feta, Watermelon Radish Mint, Baby Arugula Pomegranate Molasses Or Heirloom Tomato Gazpacho Chilled Poached Shrimp, Cucumber Extra Virgin Olive Oil, Teeny Cilantro Or Roasted Asparagus Burrata, Shaved Prosciutto Sweet Peppers, Baby Mizuna Basil
Buttermilk Dressing
Second Course Grilled Pork Rib Chop Creamy Polenta, Blistered Cherry Tomatoes Sugar Snap Peas, Balsamic Reduction Or Lamb Meatballs Red Wine Tomato Sauce, Braised Kale Black Pepper Bucatini Shaved Pecorino Romano, Fennel Pollen Or Seared Duck Breast English Peas, Yogurt Spätzle Scallion, Crispy Onions Whole Grain Mustard Sauce
Third Course Crème Fraiche Panna Cotta Cherry Compote Toasted Almonds Or Sticky Toffee Pudding, Vanilla Bean Ice Cream Or Sorbet Duo Chocolate & Raspberry
Sommelier Marilyn Snee Executive Chef Maiki Le
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