TO START
Butternut Squash Bisque with Southwind Farm garlic shoot pesto
Spring greens in clove-honey vinaigrette

MAINS
Boneless pork loin chop with Southwind Farm oyster mushroom ragout and deglazed balsamic pan jus

Wild Sockeye salmon stew en croute

Hand-made beetroot gnocchi with sundried tomatoes, spinach, walnuts, wilted greens and nettle cream cheese

DESSERT
Dried cranberry and dark chocolate tart with cinnamon ceme anglaise