Menu

1st course

Beet salad- roasted red beets, pickled yellow beets, herbed goat cheese fondant, marcona almonds, spring greens, truffle emulsion

2nd course

Seared Atlantic Salmon, watercress puree, asparagus, morels, charred ramp viniagrette

3rd course

Roasted Veal Tenderloin

fava bean, english pea, baby carrot, fingerling potato, sauce bordelaise

4th course

Smoked hazelnut cake. Lavender honey pudding. Passion fruit curd. Beurre noisette.

Hosted by Chef de Cuisine James Colleran CEC

Pastry Chef Chris Cordeiro