~Tiny  Courses Menu~

Heirloom Tomatoes, Fresh Mozzarella, & Grilled Yellow Pepper Torta,

~With Brick Oven Baked Flatbreads~

Butternut Squash & Celeriac Soup

Chardonnay-Poached Maine Lobster with Roasted Sweet Corn Relish

Bouquet of Baby Greens with Enoki Mushrooms

Painted Ravioli with Spinach and Shallot Filling

~Topped with Red Pepper Coulis~

Tamarind-Glazed  Duck Breast with Sesame Asparagus

Herbed Baby Lamb Chops with Rosemary Root Vegetables

Crottin de Chavignal with Blood Orange and
Fig-Ginger Honey,
Served with Muscato di Asti wine

Individual Charlotte of Dark Chocolate and Toasted Pistachio Mousse