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Course One

Summer Peach Tartare with Whipped Ricotta & Crispy Prosciutto
Finely diced summer peaches tossed with cucumber, pickled shallot, basil, mint, lemon, extra virgin olive oil, and a touch of chili. Served over whipped ricotta with crispy prosciutto, toasted pistachio, and grilled sourdough.

Course Two

Seared Scallops with Citrus Beurre Blanc
Pan-seared sea scallops served with a silky citrus beurre blanc, fresh herbs, lemon zest, and a delicate seasonal garnish.

Course Three

Sweet Corn & Ricotta Ravioli
House-made ravioli filled with sweet summer corn and creamy ricotta, finished with brown butter, basil, parmesan, and toasted breadcrumbs.

Course Four

Beet-Cured Salmon with Beet Purée & Nectarines
Delicately beet-cured salmon served with vibrant beet purée, fresh nectarines, shaved cucumber, herbs, and citrus-dressed greens.

Course Five

Pan-Roasted Duck Breast with Peach Mostarda
Pan-roasted duck breast served with peach mostarda, herb farro, wilted summer greens, and a light duck jus.

Course Six

La Vie en Rose Strawberry Pavlova