Reception

Assorted mini hors d’oeuvres

Sparkling wine

First Course

“Fire and Ice”

Spiced monk fish braised in coconut

Crispy rice noodles

Smoked salmon “sphere”

Rösti

Dried orange crème fraiche

Onion glass

Chateau St. Jean, Gewurztraminer and Mer Soleil, Chardonnay

Second Course

Granite - Rhubarb and berry

Third Course

“Duck and Pork”

Roasted duck breast glazed with cacao nib “mole”

Confit of pork belly dusted with “Just Us” coffee

Oyster mushrooms

Potato pave

Red currant reduction

Glace de viande

Gallo Barrelli Creek, Cabernet Sauvignon and Newton Red Label, Claret

Fourth Course

“Carrot Cake”

Maple pecans

Raisin coulis

Cream cheese icing

Caramel gelato

Carrot buttons

Wine TBA