Third Course

First Course

Roast beets, grapefruit, kale chips, sundried olives, tahini sauce

Seared wild prawns, crisp shell, jerk spice butter, sweet potato, peppadew

Chicago-style hanger steak, cippolini onion rings, pine nuts, candied morels, truffle mayo, grated parmesan

Mushroom spring roll, roasted squash, asparagus, miso lemon sauce

Mussels, tomato coconut cream, smoked chili, lime, cilantro

Roasted halibut, French lentils, sweet peas, red pepper relish, tamarind demi

Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous

Vermouth poached rhubarb, "shortcake," honeycomb, mousseline, juniper rose gelée, strawberry & sage sorbet

Dageraad beer & chocolate crémeux cake, white chocolate crème anglaise