Fine Dining

The following are some options for you and up to 7 other guests, for a three course dinner. You can suggest other dishes with advanced warning.

STARTERs

Mussels with a lemon grass and cream sauce served with gnocchi and arugula pesto.

Smoked salmon and goat cheese spinach salad with balsamic drizzle.

Lentil crusted seared scallops with chorizo and cauliflower puree.

Tomato and basil tarte with fresh garlic and sea salt.

MAIN Courses

seared honey and spice glazed duck breast with roasted vegetable and potato.

Mediterranean vegetable stack with goat cheese and basil oil, served with an arugula honey salad.

Pan seared salmon with crispy skin, with herbed wild rice pilaf and vegetable confit.

Pork belly served with potato fondant, and braised kale, and a red onion with a red wine reduction.

Butternut squash risotto, served with a fresh poached egg.

DESSERTS

Flavored Creme brulee, mint, pumpkin, chocolate, other flavors can be discussed.

Flourless chocolate cake with spiced blackberry coulis and a quenelle of whip cream.

Apple Tarte Tatin, a french version of an apple pie with puff pasty and a caramel sauce.

Orange Madeira cake with a dark chocolate ganache.