Grilled polenta with prawn and cilantro/lime pesto

Belgian endive leaf with walnut cream cheese topped with beetroot relish 
 

Dinner (4 courses)

Soup

Carrot apple ginger soup
 Cinnamon infused yogurt garnish

Salad

Organic mesclun greens with grilled portabello mushroom,
goat cheese, apricot chutney

Entree

Lavender honey marinated salmon with fresh fruit salsa

Or

Roasted Vegetable Strudel with porcini balsamic reduction

Accordion fingerling potatoes

Spring vegetable bouquets

Trio of desserts

Chocolate raspberry brownie tart

Lemon cheesecake in pistachio almond crust

Orange cream filled profiteroles with caramel drizzle