Seared Scallops brunoise, apricot mint sauce Cheese Pate brie, blue and manchego, brioche crackers and sliced apples
Mâché Salad English cucumbers, tomatoes, macro greens and flax seed oil passion fruit vinaigrette.
Octopus Minestra garnished with clams and toasted celeriac Rabbit Spring roll rabbit confit, apple spice chai and chili dip
Entrée
Pan Seared Chilean Sea Bass kale risotto, roasted root vegetables, tarragon beurre blanc
Lobster Ravioli house made lobster ravioli truffle lime zest cream sauce
Stuffed Pheasant Breast wild berry, mushroom, and red rice stuffing with a honey apple cognac sauce Rack of Venison sweet potato cranberry duchesse and green apple pancetta sauce
Beef Wellington creek stone farm tenderloin, pan roasted purple potatoes, duckhorn blend and porcini mushroom reduction
Lamb Tenderloin truffle and feta mashed potato and rosemary jus
Desserts
Cedar Tiramisu chef ’s way, served in a mason jar (GF)
