EARLY SPRING MEDITERRANEAN

Starters

Stationary cheese board with dried fig, crudité, sourdough crostini, baked camembert with caramelized onion and rosemary

 

Salad

-Grilled little gem panzanella with homemade sourdough, caramelized pear, burrata, crumbled gorgonzola, walnut, miso-champagne vinaigrette

 

Soup

-Butternut squash/carrot/apple/creme fraiche/toasted pepita

 

Main (choice of:)

-NY strip with crispy cauliflower, roasted garlic paste, lemony labneh, pomegranate, herb coulis

-Herb-roasted chicken, orzo with arugula pesto, blistered cherry tomato, stracciatella, fried shallot and caper

-Citrus-roasted chicken with blood orange and tangerine, sherry vinaigrette, buttery polenta, oyster mushrooms, shaved rainbow carrots, roasted garlic-rosemary oil

-Whole branzino, meyer lemon gremolata, white wine reduction, baby potatoes, shaved asparagus, lemon tahini, fried shallot and caper

 

Dessert

Molten chocolate cake, sweet cream, candied orange