Frank Family Wine Dinner

Reception

Bubbles
Chefs Selection of Hors d oeuvres

1st course

Main Lobster & Vanilla ricotta crepes,
Braised leeks and edamame puree,
Lemon & prickly ash emulsion

2nd course

Grilled lacquered Yakutat wild Salmon Chowder.

3rd course

Grilled Lamb Tenderloin,
Sautéed haloumi cheese &
Charred eggplant & garlic puree.

4th course

Espresso Panna Cotta & poached Figs