Maple Glazed Roasted Quail
with Rhubarb & Sun-dried Cherries stuffing
on a bed of Spring Vegetables

Spring Lamb and wild Blueberry Lamb jus
on a baby leek, Potato Rosti
with sautéed Spring Vegetables

Wild Sockeye Salmon and Lime Tarragon Beurre Blanc
with Sautéed Spring vegetables and Quinoa Risotto