Canapes
Apricot Glaze/Shaved Périgord Truffles
Wild Blueberry Gel/Gooseberries
Brie and Mushroom Tartine
Triple Cream Brie/Blue Foot Mushrooms with Brown Butter/Baguette/Seedlings
Focused Plate
Roasted Sunchoke Soup
Bay Scallop/Garlic Chive Oil/Toasted Hazelnuts/Shaved Périgord Truffles
Principal Plate
Wild BC Halibut
Beurre Blanc/Carrot Puree/Asparagus/Haricots Verts Almandine/Heirloom Radish Salad
Finishing Touch
Lemon Posset
Poached Rhubarb/Pistachios