Amuse Bouche Salt cured foie gras with five-spice apple and a pommery caramel
Indian squash ravioli with sage soufflés and a nut-brown butter sauce
Quick seared polenta crusted tuna scaled over an udon noodle seedling salad seasoned with Szechwan
Roast New Zealand lamb loin on a garlic potato puree, red wine confit French shallots and a fresh pea navarin sauce
Tête de monde florets on a grilled pear tart tatin
Burnt banana gratin on a hazelnut Joconde and served with a praline chantilly
Tea, coffee and house made petit fours
Amuse Bouche Scallop wrapped in prosciutto with a salt and sugar crust
Caramelized white asparagus on an artichoke salad with a truffle and lavender dressing
Seasoned Peking style grouper and shitakhi mushrooms with a reduced port essence
Savoy scented rabbit agnolotti on caramelized salsify with a green raisin jus
Tucson marinated Quebec ripened goat cheese with a balsamic glaze and garnished with popcorn shoots
Citrus trio of little lemon desserts
Amuse Bouche Lobster and fig steamed dumpling with a light chive sauce
Poached duck egg on a soft garlic mash seasoned with grated truffle
Globe artichoke tart tatin with a white wine reduction
Roast free-range veal served medium rare on creamed Swiss char with a light pomegranate sauce
House smoked blue de bresse served warm with steamed green grapes
Belgium chocolate black out with candied rose petals
Amuse Bouche Citrus spiked malpeque oyster gratin seasoned with mirin and kim chi
Flame grilled asparagus on a fondue of fresh pea with sticky balsamic
Fresh Icelandic scampi gnocchi with baby Swiss char with a cloudy bay sauvignon blanc essence
Peking style barbecue quail with foie gras and caramelized peanut lychees
Roasted port mission figs with 5year cheddar
Vanilla bean bomb with lavender seasoned berries
