Assorted Passed appetizers

Sockeye salmon pastrami on rye with Dijon aioli and arugula

Fresh oysters in the nude with citrus salsa

King Salmon Lomi Lomi

Seared and chilled Alaska prawns with two dipping sauces

Served with: Rotari Blanc de Noir

First course –Plated

Seared Pancetta wrapped halibut with baby greens and dried cherry vinaigrette  

Served with: M. Chapoutier Belleruche Cotes-Du-Rhone

Second course-Plated

Warm puree soup of crab and sweet peas with a seared scallop, leek-mushroom confit and butter milk cream

Served with: Fat Bastard Chardonnay

Entrée

Copper River King Salmon

Dusted with sea salt and grilled with potato- caramelized onion rosti, sautéed spinach and tuffle-chive crème fraiche   

Served with: Etude Carneros Pinot Noir

Dessert

A decadent Terrine of Dark and milk chocolates, fresh berries and passion fruit cream

Served with: de Boomgaard Framboise