Passed Hors d’Oeuvres

Grilled and Chilled Jumbo Prawns

with Thai basil-coconut dipping sauce

with Fabrique Delices duck prosciutto, anjou pear,
Bellwether ricotta, basil chiffonade, balsamic reduction

classic-dill, curry-nigella and sriratcha-bacon-jalepeno

with tarragon chimichurri and pickled carrot ribbons

with corn salsa, coriander crema and micro cilantro

baby lettuces with marigolds, borage, radish, avocado,

basil, mint & sweet onion dressing

with harissa, lemon aioli, scallions & parsley

with bagna cauda, blistered chili,

lemon & sourdough breadcrumbs

season’s best with clarified butter, mustard seed,
yellow poppy and maple

with shortbread & soft whipped cream