CANAPES
Persillade Butter/Cremini Mushroom Cap
Spinach and Artichoke “Dip”
Roasted Purple Potato/Crispy Shallot
AMUSE
Wild Mushroom and Ricotta Fried Sacchetti
Truffle Aioli/Mustard Greens
SOUP
Creme Fraiche/Puffed Quinoa
with
Smoked Duck Points
Brioche/Smashed Lemon Mint Peas/Bleu Moutonniere Cheese
SEAFOOD
Hokkaido Scallop/Japanese Flying Squid/Cuttlefish Aioli/Lemon Gel/Marinated White Asparagus/Wild BC Sturgeon Caviar/Edible Flowers
SALAD
Roasted Brussels Sprouts
Chestnut Custard Croutons/Sorrel Seedlings/Baby Gem Romaine/Confit Shallots/Roasted Hazelnuts/Pancetta Crisps/Pickled Grapes/Baco Noir Vinaigrette
BEEF
Braised Short Rib
FROMAGE
Chèvre Pyrenees/Delice de BourgogneAbondance (Haute Savoie)/Grand Pointe l’Evesque (Normandy)
Baguette/Danish Rye Crisps/Fresh Fruit
FINISHING TOUCH
Pistachio, Rose and Saffron Bougatsa
Custard Filled Phyllo Pastry