Curried chickpea crostini with crispy coriander leaves
Shrimp noodles with sesame ginger vinaigrette on bamboo spoons
Caesar salad spring rolls with proscuitto
First Course
Summer vegetable salad with avocado, tomatoes, black olives, asparagus and sunflower seeds, Cilantro oil
Entrée
Roasted rack of lamb with rosemary lemon polenta, wild mushroom and asparagus compote and smoked fennel foam
Sliced baguette and olive rolls
Dessert
Rhubarb and strawberry Grand Marnier tartlette with red berry coulis and five spiced whipped cream
