June 14th Menu

Ceviche Paired with 45 Bubbly

Scallop, Citris, Radish and shallot

Squash Blossom paired with Oaked Chardonnay

Tempura fried, whipped goat cheese abd honey with a parsnip puree

Agnolotti paired with Pinot Noir & Pre-Releaed Gammay Noir

Duck confit, fromage, spinach and egg yolk with onion broth

Rhubarb Tart paired with Fandango

Buchan's strawberry Ice Cream and cardamom carmel