PASSED APPETIZERS
Stemple Creek Beef Tartare
sourdough tartine with capers, herbs & quail egg
Pulled Duck Crepe
with plum & star anise preserves, gingered cucumber
Wild Mushroom Tartine
beech mushrooms with herbed ricotta & shaved parmesan
SALAD
Dungeness Crab Supreme
seasonal citrus segments, micro cress & avocado with fennel dressing
MAIN COURSE
choice of
Petit Filet and Caramelized Pear
with celeriac gratin, red wine jus & garden cress
Braised Chicken Marbella
mixed olives, prunes, capers, white wine,
with artichoke bread pudding and fresh lovage salad
Grilled Polenta with Trumpet Mushrooms
with sweet and spicy pepper coulis, persillade
DESSERT
Hazelnut chocolate tart
with berries & hazelnut brittle
