Бидний цэс

Pan-seared Atlantic salmon glazed in a citrus-forward lemon butter, finished with chive oil and seasonal microgreens.

Free-range chicken breast under a rosemary-thyme crust, served over heirloom carrot purée.

Diver scallops seared golden, set on cauliflower purée with a brown-butter caper sauce.

Slow-cooked duck leg, crisp skin, with garlic potatoes and a cherry gastrique.