Fig- honey whipped Chevre, Balsamic glaze

Tuna tartare- black sesame seed, cured duck egg, crisp

Grilled artichoke- Zucchini blossom, mascarpone, tarragon chili aioli

Salmon-honey ginger glaze, Avocado shmear, wheatberry pilaf

Cocoa coffee crusted Ribeye- 10oz ribeye, red wine and thyme redux, sweet potato mash, Grilled asparagus

Pheasant- 6oz cherry glazed pheasant, tomato herb polenta cake, celeriac puree, roasted root veg

Banana cake, mascarpone buttercream, toasted almonds, dark chocolate, pomegranate

GF : Dark chocolate crème brulee with chili, churros