Grilled Fulton Valley organic free range chicken with a red wine Teriyaki glaze.
Sweet potatoes, organic polenta, jack, cheddar and cotija cheese in yellow corn tortillas. Served with achiote sauce, black beans, roasted corn organic brown rice, avocado, sour cream and sauce.
Cut from the rib section, the rib eye steak is one of the most succulent steaks and guarenteed to satisfy even the most dedicated carnivore.
Farm pork dressed with pickled cucumbers, cabbage and red onions.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut tristique laoreet dui, id porttitor ipsum convallis vel. Integer turpis nisl, rhoncus sed hendrerit sit amet.Name Surname, New Edge Media
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut tristique laoreet dui, id porttitor ipsum convallis vel. Integer turpis nisl, rhoncus sed hendrerit sit amet.Name Surname, New Edge Media
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut tristique laoreet dui, id porttitor ipsum convallis vel. Integer turpis nisl, rhoncus sed hendrerit sit amet.Name Surname, New Edge Media
Seared diver scallops, served with black pudding crumble, sweet corn custard and carrot essence
Butter poached ecrevisse & marinated runa, on a bed of quinoa & sunflower seeds, with an almond gazpacho
Raviolo of Butternut pumpkin, roasted quail, Pedro Ximinez marshmallow and poppy seed dressing
Poèle chicken breast, served with a sauté of wild mushrooms, cauliflower puree and Champagne sabayon
Deconstructed cheesecake, fresh berry coulis with a toasted sesame tuile
Seared diver scallops, served with black pudding crumble, sweet corn custard and carrot essence
Butter poached ecrevisse & marinated runa, on a bed of quinoa & sunflower seeds, with an almond gazpacho
Raviolo of Butternut pumpkin, roasted quail, Pedro Ximinez marshmallow and poppy seed dressing
Poèle chicken breast, served with a sauté of wild mushrooms, cauliflower puree and Champagne sabayon
Deconstructed cheesecake, fresh berry coulis with a toasted sesame tuile