Welcome glass of house champagne

First Course:

Lobster roll gougere, celeriac puree, apple, candied walnuts and chive oil

Second Course:

Green Papaya Salad, curried carrot emulsion, mango caviar, cilantro, peanut vinaigrette and sesame rice cracker

Third Course:

Roasted Bison tenderloin, brown butter cauliflower puree, minted green peas and blueberry gastrique

Dessert:

Chocolate mousse tart with rhubard and strawberry compote