Menu #1

Escarole , Pickled Chiogga Beets & Farro Salad, Pancetta Lardons,  Pomegranate Vinaigrette,
Toasted Sunflowers Seeds, Brioche Toasts  

Pear & sage Stuffed Organic Chicken Breast, Hazelnut Crust,  Whipped Fingerling Potatoes  

Passion fruit Meringue bar, Exotic Chutney,  Coconut cream  
 

Menu #2

Roasted Cranberry & Spinach salad, Satsumas Mandarine, Redwood Hill Goat Cheese

Pork Noisette, Roasted Apples and Vegetables,  Parsnip Puree, Crispy Onions

Gianduja Peanut Crunch Bar, Honey Caramel  
 

Menu #3

Endive & Roasted Pears Salad, Creamy Blue Cheese,  Ruby Port Reduction, Whole Grain Crisps

Sole and Scallop “pillow”, Baby Bok Choy, Saffron Sauce Citrus “Baba Savarin”

 Grapefruit Consommé