The first course consisted of cream of celery soup from a Norwegian cook book that I have.
The second course was an heirloom tomato salad topped with Fig Balsamic Vinegar, and Murray River salt from Australia.
Third course was the fruit course melon balls, blueberries and a fresh fig.
The main course was grilled salmon topped with a Golden Syrup/Maple Syrup Glaze, grits with roasted corn made with milk, Fava beans and green beans, and gingered carrots
The Desert course was a fruit Sorbet.
