Small quiche like tartlettes filled with mushrooms, spinach, parmesan, truffle oil, eggs and cream

Layered ring of Ahi tartare, wasabi creme fraiche and tobiko with cucumber, avocado and taro chips

Gulf prawns wrapped in shredded phyllo dough and lightly fried. Served with a sweet-hot mustard

Tea smoked Liberty Farms duck breast served on a zucchini pancake with pickled cherries

Organic Little Gem lettuce, Orange and grapefruit segments, Marcona almonds, Chioggia Beets, goat cheese a lemon-shallot vinaigrette and herbed buttermilk Green Goddess dressing

Sauteed Dayboat Sea Scallops served on a spring vegetable risotto topped with Eryngi mushrooms drizzled with white truffle oil

Rainbow Trout filets coated with cornmeal, sauteed and served with herb roasted Brussel Sprouts, cauliflower and Basil marinated cherry tomatoes

Layer cake made with carrot cake, cream cheese frosting and carrot creme anglaise. Served with seasonal fruit.