First Course

Spring Vegetable salad with Asparagus, Fennel, Sugar Snap Peas and Radish tossed with Honey Citrus Vinaigrette and topped with Grilled Tiger Prawns

Second Course

Seafood Cake with Dungeness Crab and Wild Salomon served with Citrus Saffron Burre Blanc

Third Course

Grilled Australian Lamb Tenderloin topped with Mint Chimichurri and served with Grilled Asparagus and Spinach Basmati Rice

Dessert

Meyer Lemon Almond Cake with Fresh Raspberries