Fall 17 - Menu 3


MENU 3

November 22 to December 15

Two-Course Lunch: $15

Three-Course Lunch: $22

 

First Course

Sunchoke Soup

granola holiday 'cracker'

 or

Caramelized Onion, Fourme d'Ambert and Walnut Tart

celery and roasted fig

 or

Roasted Cauliflower Salad

golden raisins, mache, beetroot and toasted cumin

 *

Second Course

Porcini and Winter Truffle Risotto

parmesan froth and watercress

 or

Potato Gnocchi

brown butter, sage, roasted squash and pecorino

Main Course

Daube of Red Deer

caramelized quince, chestnuts, parsnip, juniper jus

 or

Poele of Cornish Hen

braised endive, fennel, charred leeks

coriander infused jus

 or 

Pan seared Sea Bream

celeriac, chanterelles, coco beans, house smoked bacon and

red wine reduction

 *

Dessert

Spiced bread crisp

Ginger custard, apple, celery and milk

 or

Classic Opera Cake

burnt honey and cardamom ice cream