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Choose of one item per each course
-Cornflake crusted calms with cucumber yogurt sauce
-Foie gras and blackberry crème fraiche dip ‘n’ dots
-Foie gras s’mores, spicy chocolate, pear marshmallow, pistachio, gram cracker, seared foie
-House made chorizo stuffed dates
-Prosciutto wrapped goat cheese stuffed with champagne honey sauce
-Lobster salad, fennel paper, crème fraiche, lemon, mache
-Carrot salad, coriander, parleys, English pea croutons, ginger dressing
-Scallops crudo with scallop tarragon flan, dehydrated corn, wild mushroom, roasted shallot sauce
-Pork short ribs with barbeque baked beans and Swiss chard
-Salmon rittets
-Spanish octopus salad, cumin dusted popcorn, face bacon, hearts of palm, green onions, chorizo chips
-Foie gras pate pickled veg, red velvet walnut bread
-Face bacon salad with arugula, lemon caper pesto, and balsamic reduction
-Roasted shallot and shrimp ravioli, gazpacho sauce, sautéed spinach, parsnip frit
-Duck tails with foie gras mouse spread and red currant jam
-Foie gras pizza with port wine braised pears, blood sausage, caramelized shallots, burrata cheese, Five spiced pepper
-Ginger ale braised pork belly, apple fennel puree, parsnip rings
-Teriyaki pig tails with pickled cashews and Thai chilies
-French onion soup with onion glass, gruyere, polenta croutons, veal broth
-Crawfish and smoked bacon risotto with crispy chantrelle mushrooms, fried peas
-Shitito gnocchi with white calm sauce and crab meat
-Wild mushroom ravioli with duck confit, seared foie gras, port wine cream sauce
-Mussels with shriner lamb sausage, billserted tomatoes, fennel jus
-Fennel dusted ahi tuna, cashew coconut salad, sautéed shallots, shush rice, soy dressing
-Pork belly salad, with maiche, pickled watermelon rind, watermelon radish, port wine paint,
crispy shallots
-Blue Hill Bay mussels with chickpeas, chorizo, roasted tomato, shallots, lemon,
white wine, walnut pesto crostini
-Oyster poy boy, butternut squash and watermelon radish slaw, pickled fried shallots, file powder mayo
-Prosciutto wrapped monk fish with balsamic gastric, sautéed Swiss chard, tornade sweet tomatoes
-Grilled rib eye cap with bone marrow croquette, roasted corn mash, roasted pearl onions,
wild mushroom demi
-Bacon wrapped pork tenderloin, parsnip puree, date stuffed carrots, braised beet greens, tarragon mustard sauce
-Braised lamb shank, pea mash with mint, tomato rosemary sauce
-Skate salad with butter lettuce and warm bacon dressing
-Milk braised pork butt with house made cheese curds, bacon and cabbage fondue, cumin jus
-Lamb loin with toasted fennel seed popcorn, black olive quinoa, rosemary duck fat fried frits, fennel sauce
-Black sea bass, with rutabaga mash, chorizo soup, arugula
-Root beer braised short ribs, cheesy frits, honey baby turnips, beer reduction
-Lamb neck osso bucco with mint papardelle wasabi peas, carrot ginger mollification
-Pork loaf with sweet chillie tia ketchup, rutabaga mash, glazed carrots
-Five spiced dusted duck breast, honey turnip au gratin, braised beet green, orange rice wine gastric
-Chef’s Choice of Seasonal Cheeses
-Flourless white chocolate cake with passion fruit sorbet and almond tuile
-Crème fraiche cheese cake with champagne honey sauce and cashew brittle
-Carrot cake with sweet ginger crème anglaise and sesame ice cream
-Apple fritter with maple frosting and bacon ice cream
-Olive oil cake with basil rosemary sorbet and fresh fruit
-Strawberry encroute, with basil panna cotta
-Parfait of dark chocolate, peanut butter, banana mouse, whipped cream, honey roasted peanuts
-Crème Brulee doughnut with chocolate sauce and fresh fruit
-Smoking meriunage with warm fruit sauce
-Quinoa stuffed portobello mushroom and roasted shallot sauce
-Spaghetti squash with pomadro sauce and fresh mozzarella
-Roasted grape and cous cous salad
-Asparagus and brie encrout with wild mushroom ragu
-Crispy red curry tofu with ginger rice and sautéed vegetables
-Eggplant rollintini, breaded and stuffed eggplant with ricotta cheese,
fresh basil and marinara sauce
-Tofu marsala with rosemary roasted fingling potatoes and wild mushrooms
-Steak of grilled abalone mushrooms, grilled asparagus, curry carrot mash,
peppercorn cream sauce
-Almond, cottage cheese, rice pudding with red miso ginger caramel
-Basil cottage cheese yogurt sauce with red miso and maple |