Spring Spectacular Menu
Course 1 – “Hamilton”
Venison terrine with apply cherry chutney, welsh white cheddar and herb crackers
Course 2 – “Sound of Music”
White asparagus cream soup
Course 3 – “Les Misérables”
Broiled sea bass a la niçoise
Course 4 – “Palate Cleanser”
Rose champagne sorbet with mint
Course 5 – “Evita”
Matambre, chimichurri sauce and baked polenta
Course 6 – “Phantom of the Opera”
Opera cake with mini phantom masks and candied rose petals