Chef Finch - March 7/15

Shrimp remoulade on molasses buttered toast

Lobster and mascarpone ravioli with truffled butter

Brown Windsor soup with pearl barley

Roasted vegetable salad with thyme vinaigrette

Coffee-crusted rack of lamb with pineapple-peach chutney and berry jus, served with a truffle taro mash

Lemon curd and chocolate ganache tart