Sample Menu

Entrée:

Roasted Butternut Squash Soup with Parmesan

or

Seared Scallops with "Yuzu" Sauce on a bed of Beetroot

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Main:

Pavé of Venison with a Red Wine and Chocolate Sauce served with Creamy Seasonal Vegetables

or

Baked Sea Bream with Garlicky Vegetables and Soba Noodles

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Cheese Course

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Dessert

Mango and Amaretti Strudel with a Passion Fruit Sorbet