STARTER 

• Avocado-Lime Mousse with Green Asparagus, Cherry Tomato and Saffron Aioli.
• Miso Soup with Scallions, Toasted Sesame Seeds and Roasted Sesame Oil.

FIRST COURSE 

• Canadian Caesar Salad with Chicken Strips Sautéed in Mango Butter, Cracked Pepper Garlic Croutons and Hand-Shaved Parmesan.
• Brandy-Flambéed Prawns served on Glass Noodles with Garlic and a Hint of Chili.

MAIN COURSE 

• Apricot-Stuffed, Bacon-Wrapped Pork Tenderloin with Green Beans in Shallot Butter and Marinated Beluga Lentils.
• Low-Temperature Lemon-Butter Baked Hake Fillet with Shallot-Caper Sauce, Garlic Croutons and Potato Gratin

DESSERT

• Nectarine-Apple Almond Cobbler with Vanilla Ice Cream and Caramel Glaze.
• Double Dark Walnut Brownie with Creamy Ice Cream.