MENU
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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