First Course

Diver Scallops, Cranberry Leek Compote
Duck Confit Relssn, Black Truffle Vinaigrette

Second Course

Lump Crab, Orange, Avocado Salsa
Daikon, Flavor of Wasabi

Third Course

Chestnut Dusted Squab, Pearl Onion,
Crisp Lardons Butternut Squash Soup, Royal Trumpets

Fourth Course

Five Spices Rack of Lamb, Truffled Parsnip Puree Fava Beans,
Blue Roots, Natural lamb Jus >

Dessert Trio

Asian Pear Spring Rolls, Rasberry Gastric, Creme Fraiche Ice Cream

Chocolate Hazelnut Cake, Sour Cream Compote

Panna Cotta, Cantaloupe and Portwine Granita, Mixed Summer Berries