3 course menu from different regions.
HawIian Bluefin Tuna w/Sriraci Aioli- Sesame Miso Tuille
Roasted Beets and Fresh Buratta Cheese topped with aged balsamic syrup, micro arugula, finished with Maldon. Served with a rocket pesto stripe
Free Range Squab, Roasted accompanied by Toasted Barley and 4 grain pilaf, sautéed Brussel Leaves with a Cabernet wine reduction finished with black currants