Fall 17 - Menu 3


November 22 to December 15

Two-Course Lunch: $15

Three-Course Lunch: $22


First Course

Sunchoke Soup

granola holiday 'cracker'


Caramelized Onion, Fourme d'Ambert and Walnut Tart

celery and roasted fig


Roasted Cauliflower Salad

golden raisins, mache, beetroot and toasted cumin


Second Course

Porcini and Winter Truffle Risotto

parmesan froth and watercress


Potato Gnocchi

brown butter, sage, roasted squash and pecorino

Main Course

Daube of Red Deer

caramelized quince, chestnuts, parsnip, juniper jus


Poele of Cornish Hen

braised endive, fennel, charred leeks

coriander infused jus


Pan seared Sea Bream

celeriac, chanterelles, coco beans, house smoked bacon and

red wine reduction



Spiced bread crisp

Ginger custard, apple, celery and milk


Classic Opera Cake

burnt honey and cardamom ice cream