All gluten-free except the Pine Nut Crusted Salmon
Starter:
Baby Red & Green Leaf Lettuce
with Grilled Asparagus, Shaved Fennel and Fine Herb Vinaigrette
Main:
Pine Nut Crusted Salmon
with Quinoa, Caramelized Cauliflower, Artichoke, Cipollini Onion, Sesame-Currant Relish
Herb Roasted Chicken Breast
with Olio Nuevo Yukon Potato, Sugar Snap Pea, Breakfast Radish, Rhubarb Relish
Coriander Spiced Tofu
with Quinoa, Broccolini and Picholine Olive Fennel Relish
Dessert:
Dark Chocolate “Bombe”
with Candied Fig and Cassis Sorbet