Appetizer- Tomato jelly, watermelon, "carviar" (which is make of tomato), cherry tomato, tomato "brain", yellow frisee with Tarragon Vinegar.
Soup- Asparagus Scallion Cappuccino with cured salmon (Gravlax) bruschetta.
Main- Paupiettes of Tilapia, Shrimp Mousseline with burn butter spinach and orzo.
Dessert- Lemon Posset, Blueberry Compote and homemade macaroons.
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