Chef Emmanuel Boakye

Leek and potato soup, creme fraiche in a sake cup

Fig and olive tuille with taxford's finest stilton cheese and roasted pear

Brie and apricot torte encroute in phylo pastry

Harvest blend of roasted pear, peach, heirloom grape tomato, crushed avocado and mesclun wrapped in a ribbon of cucumber in caramelized onion and beet vinaigrette, balsamic reduction

Pomme gateau: A layer of truffle infused mashed potatoes, elephant garlic confit, heirloom tomato and goat cheese baked and garnished with mizuna seedlings and fini balsamic reduction

Terrine of Foie Gras: Riesling aspic , toasted hazelnuts, sour cherry confit and pickled grapes, sea salt brioche

Salmon tartar with caviar ,micro greens

Beef two ways of braised Kobe beef short ribs paired with filet mignon in a pool of black truffle infused veal stock reduction, coconut infused mashed potatoes and roasted vegetables bouquet

Black trumpet crusted lamb loin, pomme au gratin and vegetable bouquet

Ontario lamb saddle: Rolled with lemon zest, Togarashi spice and fennel pollen. Goldenheart potatoes and roasted vegetables bouquet, natural jus and spiced labneh

Bouillabaisse: a medley of seafood in saffron infused fish veloute

Grand manier infused creme brulee touched at table side

Gratin de fruit: medley of berries tossed with grand manier and coated with egg custard and blow touched

Banana foster and crepe susett in creme anglaise and wild berry compote

Bakeless mango cheese and wild berry compote

Classic Bruschetta : Podano shred, heirloom tomato ,basil, capers and sundried tomato

Mushroom Bruschetta: Wild mushroom ragout tossed with black truffle ,Swiss cheese on croustini

Capresse pipette: baby bocconcini, cherry tomato and basil skewered with balsamic reduction in syringe

Caesar salad rolls

Roasted butternut squash and ginger soup in a sake cup, pretzel stick

Caesar salad with herbed croutons and parmesan crisp

Sesame crusted snow goat cheese on a bed of roasted beet and tomato confit

Calamari fritti: fried calamari with white balsamic aioli

Burrata Agro Dolce: Burrata cheese with fig, speck ham and arugula in honey citrus vinaigrette

Beef two ways of braised Kobe beef short ribs paired with filet mignon in a pool of black truffle infused veal stock reduction, coconut infused mashed potatoes and roasted vegetables bouquet

A medley of seafood in sambuca infused tomato sauce tossed with Linguine

Wood fired tomato Risotto with portobello cup and asparagus speers

Veal masala with mushroom Risotto

Parma prosciutto wrapped Seabass in red wine butter sause and roasted potatoes and vegetables medley

Chicken parm on a bed of Linguine in spicy tomato sauce

Banana foster and crepe susett in creme anglaise and wild berry compote

Bakeless mango chese cake and wild berry compote

Khalua infused panna cotta

Sriracha glazed tiger shrimp with tropical fruit salsa on ceramic spoon

Hoisin glazed filet mignon skewered with sweet basil and Bermuda onion

Vegetable spring roll with sweet chili sambal in bamboo cup

Roasted butternut squash and ginger soup in a sake cup, pretzel stick

Fig and olive tuille with taxford's finest stilton cheese and roasted pear

Harvest blend of roasted pear, peach, heirloom grape tomato, crushed avocado and mesclun wrapped in a ribbon of cucumber in caramelized onion and beet vinaigrette, balsamic reduction

Sesame crusted snow goat cheese on a bed of roasted beet and tomato confit

Shaved melons filled with a slaw of celery root and apple, arugula seedlings

Bone marrow and Dungeness crab soup, creme fraiche

Beef two ways of braised Kobe beef short ribs paired with filet mignon in a pool of black truffle infused veal stock reduction, coconut infused mashed potatoes and roasted vegetables bouquet

A medley of seafood in sambuca infused tomato sauce tossed with Linguine

Coconut curry chicken on a bed of basmati rice and petite herbs salad

Peanut coated rack of lamb in lamb stock reduction, stilton pomme gateau and vegetables medley

Banana foster and crepe susett in creme anglaise and wild berry compote

Pot de Creme au chocolat finished with salted caramel and oatmeal crisp

Gratin de fruit: medley of berries tossed with grand manier and coated with egg custard and blow touched