Sit Down Dinner

Passed Appetizers
Mustard Crusted Loin of Lamb - grilled to medium rare and served on toasted brioche rounds with roasted garlic aioli and apricot chutney
Mini lentil cakes with pickled fennel and goat cheese
Pan seared sea scallop with preserved lemon relish served in a porcelain spoon
Amuse-Bouche
Thai style california crab salad - with kaffir lime aioli, cilantro, Thai basil, scallion, serrano peppers, garnished with crispy rice
First Course
Baby spinach salad, with sliced mushrooms, dried cranberries and pine nuts, with a white balsamic vinaigrette
On Each Table
Freshly baked breads and sweet cream butter
Main Course
Medium rare duck breast, fanned and topped with redcurrants and a cabernet demi glace, with roasted creamer potatoes and honey glazed green beans
Fillet of beef - black pepper crusted fillet with a red wine reduction served with lightly truffled mashed potatoes, herb roasted tomatoes and sugar snap peas
Grilled zucchini roulade - stuffed with spinach, roasted peppers, caramelized onions, fresh basil, and shaved parmesan served with herb roasted tomatoes, sugar snap peas, and lightly truffled mashed potatoes
Plated Dessert
Maple pot de crème - garnished with a dark chocolate cookie sprinkled with sea salt
Organic coffee and a selection of black and herbal teas