Appetizer Bruschetta Trio:

-Roasted berry, goat cheese, and thyme

-BBQ ribs, cherry jam and gouda

-Steak, gorgonzola, and chili crunch

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Fresh winter Salad:

Pea shoots, spinach, blood orange, radish, Marcona almonds, and shaved parmesan in

Champagne and citrus vinaigrette 

 

Main:

Confit Duck served with fried herb goat cheese, roasted grape & pine nut salsa, brown butter polenta, and steamed spinach

 

OR

 

Seared scallops and Fried Pork belly served with saffron beurre blanc, charred leeks, beet pearl couscous, and snow peas 

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Dessert:

 

Hibiscus poached pear, frozen salted caramel mousse,

dark chocolate shell, donut croutons

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2 timeslots; 5:30 and 7:00 pm.