Hors d’œuvres
Cured Salmon
Potato Latke/Tarragon & Chervil Creme Fraiche/Pickled Beet
Lamb Tenderloin
Grilled Courgette/Tomato Jam/Balsamic Glaze
Artichoke Fritti
Fried Marinated Artichokes/Parmesan Cup/Fior di Latte/Poached Quail Egg/Wild Onion & Basil Oil
Focused Plate
Scallop Duo
Seared Hokkaido
Basil & White Strawberry Mousse
Bay Scallop Ceviche
Melon Pearls/Baby Cucumber/Shaved Green Radish/Scallions/Charred Heirloom Cherry Tomatoes/Avocado/Fermented Chili/White Corn Tortilla Crisps
Principal Plates
BBQ Roasted Chicken Legs
Rhubarb Honey Butter Sauce/Herbs de Provence rub
Grilled Vegetables
Grilled Asparagus, Leeks& Runner Beans/Fiddleheads/Runner Beans/Haricots Verts/Brown Butter
Chicory Salad
Amaro Greens; Dandelion, Belgian Endive, Castlefranco, Grilled Radicchio & Watercress/Shaved Fennel, Radish/Maple Red Miso Dressing
Bouillabaisse
Fillets of Snapper, Branzino and Pacific Cod
Wild BC Striped Side Prawns, Manila Clams and PEI Blue Mussels
Broth, Baguette and Rouille Sauce
Roasted Baby New Red and Fingerling Potatoes
Cheese
Selection of French Cheeses and Breads\