Starters
Steamed P.E.I. Mussels with fennel-saffron Broth, Charred Ciabatta,Parsley
Louis Crab Salad with Yuzu-kosho Louis Sauce, Baby Gem Lettuce, Minced Shallots & Celery
Summer Corn Soup Roasted Wild Mushrooms
Cucumber and Roasted Tomatillo Gazpacho Cilantro-Labneh
Grilled Okra, Corn and Heirloom Tomato Salad with Shaved Red Onions, Basil, Sweet & Salty Charred Jalapeno Dressing
D.C.L.T Salad with Wasabi Boiled Dressing, Heirloom Tomatoes, Duck Crackling, Butter Lettuce, Fried Wonton Strips
Entrees
Pan Seared Halibut Saki-Country Ham Broth, Sticky Rice, Baby Bok Choy
Pork Prime Rib Dijon Mustard and Onion Jus, Garlic French Beans, Herbed Wild Rice
Basted Salmon Spring Leek Risotto, Charred Radicchio, Balsamico
Petit Filet Mignon Yukon Purée, Peanut Worcestershire, Heirloom Baby Carrots
Herb Marinated Pork Tenderloin Leek & Mushroom Polenta, Roasted Asparagus, Caramelized Onion Jus
Desserts
Blackberry Espresso Buckle Vanilla Gelato
Pineapple Upside Down Cake Toasted Coconut
Chocolate Mousse Peanut Butter Caramel, Chantilly Cream, Toasted Peanuts
Cheesecake Mousse Honey-Soaked Peaches, Graham Streusel
