Soup: Chilled Watermelon Soup with Crab salad
App: House Cured Copper River King Salmon, English Pea Gnocchi, Red Beet Garnish, Truffle Vinaigrette
Salad: Fig and Cherry Tart glazed with a Port Wine Gelle over a Warm Spinach and Blue Cheese Salad
Entree: Copper River King Salmon, fragrant Basmanti rice baked in Brix papper, Stir-fried Shitake Mushrooms and Snow Peas, Curry Eggplant Relish
Dessert: Poached Spring Stonefruit with a Frangelico Sabyon, and Ginger Snaps
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