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4 Course Lunch

Amuse bouche

  • Tuna tataki, pickled cucumber, marinated red radish, and sesame emulsion

1st course

  • Tempura fried pork belly, quinoa salad, avacado, lime gel, cilantro

2nd course

  • English Pea and mint soup, cured spring salmon, crisp piggy puffs, and crème fraiche

Main course

  • Pan-seared Queen Charlotte halibut, smoked artichoke puree, confit tomatoes, fried Little Neck clams

Dessert

  • Blue berry ice cream, chocolate dipped cone filled with ginger marshmallow

4 Course Brunch

Amuse bouche

  • Mini cinnamon buns

2nd course

  • Yougurt and granola with fresh fruit and bourbon maple syrup

3rd course

  • Tomato and mozzarella salad with oat soil, balsamic gel and basil leaves

Main course

  • Poached eggs on rye with shaved pastrami, avacado, hollandaise, and green salad

Dessert

  • Blue berry ice cream, chocolate dipped cone filled with ginger marshmallow