FIRST COURSE - AMUSE BOUCHE

Tomato "Soup"

Tomato mousse, parmesan tuile, basil oil, sourdough crumb 

 

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SECOND COURSE

Roasted Beet Salad

Simply seasoned roasted beets, arugula, toasted pistachios, goat cheese and orange tangerine vinaigrette

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THIRD COURSE

Sea Scallops

Miso glazed pan seared scallops, sake beurre blanc, macadamia nut espuma, carrot ginger caviar, easter egg radish

 

FOURTH COURSE

Cucumber Lime Granita

Cucumber, lime and mint

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FIFTH COURSE

Filet Mignon

Sous vide filet mignon au poivre, cherry demi glace, broccoli sprouts, black garlic pomme purée, crème d'épinards

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SIXTH COURSE

Spiced Berries

Mixed berries with warm spices and ginger cookie crumble

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SEVENTH COURSE

Chocolate Creme Brulee

Dark chocolate custard, cherry caviar, chantilly

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