APPETIZERS
Seared Scallops
Chestnut & Parsnip Puree, Vermouth Glazed Onions,
Beurre Noisette, Pea Sprouts
Mediterranean Salad Timbale
Corn, Peas, Olives, Fried Eggplant, Kalamata Olives,
Feta, Pulled Crouton, Cucumber
Gochujang Marinated Tiger Shrimp
SWatercress, Endive & Green Apple Salad,
Black Garlic Mignonette, Sweet Chili Sauce
MAIN COURSES
Oven Roasted Halibut
Twice Cooked Fennel, Herbed Couscous,
Lemon Caper Beurre Blanc
Roasted Cauliflower Steak
Green Chickpea Curry, Basmati Rice
Red Wine Braised Short Rib
King Oyster Mushroom, Cauliflower & Brie Gratin,
Roasted Plum Tomato
DESSERTS
S’mores Cups
Tropical Tart
Coconut Shortbread Crust, Passionfruit Mango Custard, Exotic Fruit
Vegan Raspberry Yuzu Parfait
Panna Cotta, Almond Crumble, Fresh Berries & Pomegranate