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:: menus
- created by Chef Christine Vyhnal
| Scarlett Carrot Soup with
thyme crème fraiche |
7
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| Smoked Turkey and Bacon
Chowder |
8
|
Fingerling potato salad
with sundried tomatoes, red onion, arugula
and grainy mustard vinaigrette
|
10
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| Farro and roasted beet salad
with radicchio, goats cheese and citrus vinaigrette |
11
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| Pecan and panko crusted
prawns served with a spiced aioli |
12
|
| Pic Nic Pate - house-made
served with marinated olives & gherkins |
7
|
| Pan seared scallops on apple
butter and sage puree 13 with roasted hazelnuts |
13
|
Venison carpaccio with shaved
parmesan and
frisee salad |
14
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|
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| Grilled Cheese |
12
|
Jalapeno havarti, red onion
jam, maple black pepper aioli
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| Orecchiette |
16
|
with braised rabbit, fresh
peas, arugula and habanero oil
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| Pan Seared Red Snapper |
21
|
Roasted Tuscan cauliflower
and lemon salsa
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| Muscovy Duck Breast |
19
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| Parsnip puree and sautéed
brussel sprouts with bacon |
|
| Roasted Chicken Supreme |
18
|
Sweet corn puree, corn and
bacon ragout, roasted spring onions
|
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Pan Seared Pork Tenderloin
|
19
|
| Buttered spaghetti squash and
pickled black kale |
|
| Lamb Sirloin Medallions |
20
|
Crispy rosemary polenta, herb
roasted baby carrots, and lamb jus
|
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| Hanger Steak |
21
|
Salsify and potato gratin,
sautéed mushrooms and a
purple mustard sauce
|
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Desserts
| Home Made Chocolate Truffles |
6
|
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| Pot de Creme with mint and
a Cabernet reduction |
8
|
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| "Finishing Touch"-
Prestige de Bourgogne, Fire & Ice Jelly
|
6
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