Dungeness crab cakes with citrus aioli and micro herbs

Imported brie cheese with merlot wine poach red grapes and rosemary baked in filo

Vegetarian

Organic

Endive leaves with mango, pineapple, lychee salsa with lime drizzle

Vegetarian

Mild

Heirloom tomato and fresh mozzarella with micro greens, herb crostini and balsamic drizzle

Roast herb chicken breast with prosciutto confetti and lemon Chardonnay

Grilled Portobello Napoleon with eggplant, red peppers, zucchini and carrot beurre blanc

Ella’s fine potatoes

Baby carrots and lemon roast asparagus

Chocolate Torte with fresh berries and Chantilly cream

Coffee and tea