Belgian Endive with Stilton Cheese, Candied Walnuts and Cherry Compote
Seared Beef Tenderloin on Rosemary Biscotti with Horseradish Cream
Crispy Crab Cakes with Lemon Aioli and Chives
Ahi Tuna Tartare Marinated in Soy and Wasabi Served on a Crispy Wonton with Tobiko Caviar
Herb Grilled Prawns Passed with Tarragon Mustard Dipping Sauce



Slow Roasted Salmon with Basil Butter, Green and Yellow Beans Tossed with Tarragon, and Creamy Buttermilk Mashed Potatoes


Spring Lettuces with Fresh Goat Cheese, Toasted Walnuts and Grilled Apricots



Black Berry Galette with Marscapone Cream

Coffee and Tea