Jumbo Shrimp & Avocado Cocktail
served in a martini glass with a wasabi, vodka & sherry vinegar dressing &
lemon infused crème fraiche – garnished with crispy wonton triangles

Thai Red Curry Soup with Poached Organic Chicken
enoki mushrooms & kaffir lime, garnished with coriander petals & fried vermicelli hoddle nest.

Carpaccio of Local Organic Beef Tenderloin
served with a shaved fennel & apple slaw, garnished with fried capers,
smoked chardonnay sea salt & a lemon Basil cream dressing

Ruby Red Poached Pear & Goat Cheese Salad
served with candied pecans, pickled teardrop tomatoes, balsamic reduction & champagne vinaigrette.


Grilled AAA Canadian Beef Tenderloin Medallion
served with a wild forest mushroom & leek ragout, accompanied by pomme Anna style potatoes,
sweet’n sour vine ripened tomatoes. Finished with black lava sea salt. Bordelaise sauce.

Bolivian Rose Crusted Supreme of Chicken
stuffed with a smoked oyster, served with Yukon gold sweet pave, fresh seasonal vegetables and port infused figs. Accented by a light cabernet sauce.

Gilled Atlantic Citrus Spiked Salmon Filet
served on saffron & white miso bouillabaisse garnished with tiger shrimp,
coriander mussels & preserved lemon.

Crispy Skinned Breast of Organic Duck
served with slow braised lentils and purple sage, fingerling potatoes & seasonal vegetables – garnished with pickled cherries, micro watercress and a Cumberland sauce.