Course Restaurant

Chef Hannia has made a lemon blueberry cake drizzled with a lemon simple syrup. It is paired with a blueberry coulis then topped with a blueberry Swiss meringue buttercream frosting and candied lemon slices. The allergens are dairy, eggs, and gluten and the dish will be $8+tax.

Chef Esperanza has whipped up a crisp cookie cup filled with an apricot parfait, drizzled with a lavender syrup and crushed honeycomb brittle, and garnished with a fresh mint leaf. The allergens are dairy, eggs, and gluten and will be $8+tax.

Chef Sam smoked up some chicken wings tossed in a hot honey garlic butter sauce. Alongside the wings is sauteed green beans with ham, potatoes au gratin, a red pepper coulis and garnished with fresh house grown microgreens. This dish had a dairy allergen and is $16+tax.

Dessert: Chef Allison made a brownie with fresh raspberries and a cream cheese frosting. The brownie is garnished with a mint foam and a macadamia nut crumble. This dish has gluten, egg, dairy, and tree nut allergens and will be $8+tax.