Pomegranate Champagne with Dried Cranberries 

Sautéed Tiger Shrimp Wrapped with Fruitwood Smoked Bacon

on Navy Bean-Parsley Root Puree and Micro Sea Cress

 

 Soup

Crème Soup of Parsnips and White Beluga Lentils with Black Truffles

 

 Marinated Champagne Beets with Crispy Root Vegetables, Moon and Sunflower Shoots Passion Fruit Vinaigrette, Magenta Lace

 

Fillet of Dover Sole Seasoned with Pink Murray River Sea Salt in Meyer Lemon Nage  

Winter Asparagus, Golden Pea Tendrils, Red Ribbon Sorrel

and

Szechuan Pepper Crusted Grass-fed Beef Tenderloin with Portwine-Fig Balsamic Jus

Heirloom Duchesse Potatoes, Sautéed Rainbow Chard

 

 Dessert

Dagoba Organic Chocolate “Seed” Cake and Sorbet with Firewood Honey Glazed Oranges  

Petit Fours