First course

Meyer lemon spring salad

Mixed greens, light Meyer lemon vinaigrette with herbes de provence & toasted goat cheese medallion


Butternut Squash & Sage Soup

Roasted butternut squash, with onion, garlic, and vegetable stock



Second course

Thyme Salmon en Papilliote

Sustainably raised King salmon, roasted in parchment with lemon & thyme, served with warm couscous salad, peppers & nutmeg


Autumn Orzo Risotto

Butternut squash, roasted apple, coriander, toasted scallops


Wild Mushroom & Spinach lasagna

Layered with creamy b├ęchamel sauce & mozzarella, topped with stemmed baby carrots