chef's tasting menu

asparagus salad & duck prosciutto
smoked romesco sauce
glazed ocean trout
artichoke barigoule
sautéed lamb tenderloin
spiced chickpeas
mushroom consommé
stewed apple dumpling
pineapple sorbet
grilled rangers valley striploin
baby leeks, crushed potatoes
or
fillet of line-caught cobia
miso pumpkin, oilve dirt
dessert presentation
‘jackson pollock’