Five-course menu with champagne

hour and petits fours

Passed hors d’oeuvres
Herb-roasted pork shoulder

Lightly smoked on the grill with fresh rosemary, served with fall fruit mostarda and natural jus

Harissa chicken skewers

Grilled thighs, served with local lemony artichoke/walnut pesto, herbs

Bread and butter

Individual marrow butter with sea salt and toasted pepper mignonette

Olive Tapenade, House Made Fromage Blanc with herbs and fine extra virgin olive oil

First course
Chilled stone fruit gazpacho

Watercress oil, feta foam, espelette

Second course
Ricotta gnuddi

Sweet corn fondue, sunchoke chips, summer truffle, shaved comte

Entrée
30+ day dry-aged Allen Brothers ribeye

Gremolata marinated Jumbo prawns, tomato pressa, potato confited in dry aged wagyu beef tallow, sauce Bordelaise

Coffee and petits fours

Corn financier with strawberries and cream
Devil’s food cake and plums mascerated with port
Profiteroles with crème anglaise

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