First Course: Fire roasted heirloom tomatoes atop lightly toasted french bread with olive oil, fresh basil, and sea salt

Second Course: Caprese salad with fresh buffalo mozzarella, roma tomatoes, and basil

Third Course: Seared duck breast topped with red wine demi glace and fresh blackberries, rosemary roasted fingerling potatoes, and fresh asparagus

Fourth Course: Chocolate “parfait” with chocolate ganache, fresh berries, berry coulis, shortbread crumble, vanilla bean cream, edible flowers, and chocolate halo tuile
Other Infomation


Meal for 2 on 04 August 2018