Sample Menu

Amuse Bouchée

Shiitake mushroom gel, caviar, crème fraîche, and chives. 

First course

Local sea lettuce with citrus trio with roasted pumpkin seeds

Second COURSE

Sous Vide Prime Fillet Mignon with a red wine demi sauce, a side of roasted asparagus on top of my famous cloud potatoes  

third course

Olive oil sponge cake, vanilla bean with cream, figs and whip cream, Orange blossom honey drizzle.