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SAMPLE MENU

Passed hors d’ oeuvres:

Deviled crab cakes with spicy pomodoro

Endive with grapefruit and feta

Taro chip with ahi poke

Carrot and scallion cake with crème fraiche and black olives

Golden beet carpaccio with burrata and micro greens /

Organic Spring mix with watermelon radish, shaved cucumber and pinenuts

Tomahawk ribeye with a red wine demi-glace, celeriac mash and garlic sautéed kale /

Pan seared ling cod with malt vinegar beurre blanc, fingerling potatoes, braised leeks and fried spinach

Lavender crème brulee / Apple tarte tatin