Third Course

Triple Berry Crisp Tart with Vanilla Bean Ice Cream Coffee*, Decaffeinated Coffee* & Specialty Tea

Second Course

Miso Glazed Sablefish, Wok Steamed Seasonal Vegetables and Khao Mok Rice wrapped in a Banana Leaf

First Course

Baby Spinach Salad with Yellow and Red Beets, Pink Grapefruit, Salt Spring Island Chevre with Caramelized Orange Dressing Assorted House made Breads Whipped Herb Butter