Canapés to begin
Roasted beet and cashew cream
Pea greens, toasted barley
Albacore tuna tartare on toast
horseradish emulsion, lemon
Stuffed pomme dauphine
Qualicum creme fraiche, chive, young greens
Dinner
Spot Prawn bisque
Tarragon, spot prawn ceviche, garden tomato
‘Mille feuille’ new potato
Roasted sunchoke puree
Confit leg of duck
‘Heron’s wake’ tea soaked cherry gastrique
Birch syrop glazed japanese turnip, beetroot and carrot
Toasted walnut and pear salad
Aged balsamic, young basil
Arugula walnut pesto
Dessert
Lemon and raspberry
Meyer lemon semifredo,lemon and raspberry coulis, raspberry dust, almond, raspberry sorbet