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Spring Tastes Menu |
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~ First Course ~ |
| Spring Leek and Pepper Greens Cappuccino with a Light Lemon Foam |
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~ Second Course ~ |
| Fresh White and Green Asparagus Roulande in Shaved Proscuitto |
| with Aged Balsamic Vinegar and Organic First Press Olive Oil |
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~ Intermezzo ~ |
| Selection of Herbal Fruit Sorbets |
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~ Entree ~ |
| Roast Garlic and Kalmata Olive Stuffed Lamb Rack Over Wild Rice |
| and Rissoto Cakes with Sauteed Pea Shoots and a Golden Raisin Pin Nut and Fig Demi Glace |
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| Organic Braised chicken with carrots, peas mushrooms and onions |
| in a light herb peasant style jus over coarse red bliss potatoes |
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~ Dessert ~ |
| Mixed Local Berries in a Chocolate, Grand Marnier Zabaglione |
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