Menu

Sample Spring Menu with Chef Samantha

Vegetarian/gluten free ect, options available

Please all guests choose the same salad, entree and dessert

Menu items with (*) are $10 additional per person

Menu items with (**) are $15 additional per person

-To Start-

Grazing board

Local cheese, dried fruit, nuts and crackers

-Salad-

Farmer’s market salad

Fresh produce sourced from the market that day with nuts and cheese and fresh herb and lemon vinaigrette

Balsamic Strawberry and Little Gem

Sugar snap peas, candied waln,uts, crumbled chèvre and raspberry vinaigrette

-Main Course-

Braised chicken thighs with Preserved Lemons and Olives

Haricot verts with lemon and dill Sun dried tomato and turmeric couscous

Seared pork tenderloin with tart rhubarb and red onion sauce

Potato fondant with creamy parmesan and crispy sage, charred broccolini

Flank steak with lemony persillade

Olive oil mashed potatoes, sautéed wild mushrooms, Swiss chard

*Black tiger prawns with creamy lemon hollandaise

Garlic and herb fried rice with pomegranate molasses carrots

**Olive oil poached Arctic char

Greek roasted potatoes, Meyer lemon asparagus

**Peppery grilled Rib Eye Steak

Smashed duck fat fingerling potatoes, farmer’s market greens charred scallions

-Dessert-

Mexican Hot Chocolate Cake

Spiced chantilly cream, shaved chocolate curls

Milk and Honey Cake

Raspberry Meyer lemon curd, vanilla bean ice cream

Strawberry Rhubarb Crisp

Cardamom creme anglaise