ASIAN TUNA TARTARE tossed with ginger, jalapeno, cilantro & wasabi
SOY-GINGER FLANK STEAK with grilled eggplant
DARK CHOCOLATE & COCONUT CAKE chocolate ganache glaze
BISTRO SALAD mache, haricot verts and leeks topped with roasted beets, toasted walnuts and blue cheese wedge, sherry vinaigrette
HERB-ROASTED RACK OF LAMB with cabernet sauce
ROQUEFORT BREAD PUDDING
FLOURLESS CHOCOLATE CAKE with fresh berries
CRISP FENNEL SALAD with parmesan
POACHED SALMON in fresh herb and spring pea broth
CRISPY POTATO & LEEK ROSTI
ORANGE-ALMOND SHORTBREAD served with strawberry compote
TOMATO, MOZZARELLA & WATERMELON with frozen balsamic vinaigrette
RACK OF LAMB with coconut mint sauce and glazed peas
MINI BLACK-BOTTOM CHEESECAKE topped with raspberry jam
ASPARAGUS SALAD with TOASTED WALNUTS and GOAT CHEESE
GRILLED RIB EYE TAGLIATA with watercress and potatoes
APPLE CROSTADA with brown butter streusel
