FIRST COURSE

FORAGED WILD MUSHROOM RISOTTO, SAFFRON POACHED ASPARGUS

 ROASTED TOMATO CHUTNEY, EGG YOLK SAUCE

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INTERMEZZO

MANGO SORBET, MASCARPONE, MICRO BASIL

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ENTRÉE

SEARED DUCK BREAST, ROASTED GARLIC FLAN, SNAP PEA PESTO

ROASTED FENNEL, HOLLANDAISE PUFFED HEIRLOOM CARROTS

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DESSERT

TOASTED VANILLA COFFEE CAKE, LEMON MOUSSE, ALMOND DUST ESPRESSO SYURP, RASPBERRY SAUCE