- PASSED HORS D’OEUVRES
- SPRING PEA AND ASPARAGUS RISOTTO WITH LEMON CONFIT
Served warm in dumpling spoons - LAMB AND SAUSAGE MINI SLIDERS
Served with mache and red pepper -jalapeno marmalade - BRAISED PORK BELLY AND CILANTRO RAVIOLI
Served warm in dumpling spoons - CHILLED CLEAR CUCUMBER SOUP
With watermelon, apple, and jicama
Served in shot glasses - NEW ZEALAND BABY LAMB CHOPS
Served medium rare with lavender salt and rosemary - BRAISED RABBIT WITH SWEET PEA AND FAVA BEAN SAUCE
Served in tostada cups - ARTICHOKE FRITTERS IN A CHICKPEA BATTER
Served warm - FILET OF BEEF
Served medium rare on homemade biscuits with
arugula and sour cherry chutney - < previous menu