EASTER

asparagus spears, confit fingerling potatoes, dijon and grainy mustard, lombardi olive oil, cornichons, shallots and dill

bayonne ham, lyon sausage, spring onions, spinach, asparagus and carrots, petite arugula salade, free range eggs with tarragon, chives and parsley

roasted herb marinated Chicken Breast, White wine-tarragon sauce, sauteed fingerling potatoes and leeks

braised australian lamb shank, parsnips, turnips, carrots and pearl onions, sauce vierge, micro confetti mix

layers of vanilla biscuit, decadent white chocolate mousse, raspberry coulis and hazelnut praline, fresh assorted berries