| Crispy Netarts Oysters |
|
Green tomato remoulade, cucumber |
| Baby Carrot and Beet Salad |
|
Savory crumble, and citrus |
| Venison Carpaccio |
|
Arugula, horseradish aioli, parmesan |
| Slow Roasted Wild Salmon |
|
Mushrooms, dashi, viridian farms english peas, sesame tuile |
| Four Cheese Tortellini |
|
Sweet corn, fried green tomatoes and garden basil |
| Veal Cheek |
|
Celery root, brioche crumble, red wine jus, with herb salad |
| Bacon wrapped Pork Tenderloin |
|
Creamy white polenta and medjool date |
| Rabbit Roulade |
|
Cauliflower, herb & wild mushroom agnolotti, morels |
| Cardamom Scented Crepes |
|
With roasted vegetables, cous cous, and red wine soubise sauce |
| Artisan Cheeses (For Two) |
|
$20.00 Supplement |
| Chevre Cheesecake |
|
With poached pear and pearamel |
| Pistachio Souffle with Chocolate Creme Anglaise |
|
|
| Pavlova with Fresh Local Berries |
|
Sweet cream, lemon verbena & berry coulis |
