House cured wild salmon, in a cone with mustard dill sauce, baby greens

Mushroom duxelle, with warm potato cream serve in a martini glass

Pan seared market fish fillet
Sweet parsnip puree, orange spinach and saffron sauce

Duck two ways, seared breast and braised leg, rosemary potato, pear, duck reduction

Rhubarb, apple granite with coconut foam

Apple compote with almond meringue, crème fraiche