Appetizers

Warm pancetta and leek tart with Maui onion jam
Crispy stone ground polenta with a creamy roasted garlic and truffled mushroom ragout
Roasted vegetable griddle cakes with smoked salmon and chive crème fraiche
Pan roasted Georgia quail with pancetta stuffing and sage jus
Antipasti plates, traditional cured meats and cheeses and a fresh selection of various prepared vegetables
Alaskan king crab risotto
Charcuterie plate, pates, dry-cured meats, classic garniture
Pan seared day boat scallops with Jerusalem artichoke puree