Amuse

Cream of Morel Mushroom
Cream of local morel mushroom
soup served in a demi-tasse cup with an herb garnish


Salad Course

Frisé and Water Cress
Frise, field cress and endive lettuces served
with blood orange and avocado slices dressed with a blood
orange vinaigrette and garnished with a trio of dried citrus rind


Main Course

Salmon Roulade
A North Atlantic Salmon filet rolled with a parsley
and garlic spread served with
saffron cous cous steamed local organic asparagus


Dessert

Sacher Torte
Individual Sacher torte diamonds glazed
with an apricot ginger marmalade, iced with a
chocolate ganache and served with a raspberry sauce