Seared Jumbo ‘’Roe-Off’’ Scallops

on chili cracker ring and sundried tomato remoulade

with vegetables, fruits and homemade bread

fork mashed potato aioli with oregano and red wine reduction

fresh wild mushroom and white wine vegetable broth – beurre blanc

hot salad with toasted cashew nuts and apple topped with Parma chips

grated parmesan cheese with sweet tomato and soured onion compote top with speck ham