Fall 17 - Menu 1


MENU 1

November 29 - December 15

Two-Course Lunch: $15

Three-Course Lunch: $22

 

First Course

Warm Cured Salmon

beetroot, apple, hazelnut, avocado and dill

 or 

Cauliflower Veloute

buttered sprouts and lobster

 *

Second Course

Yukon Gold Gnocchi

smoked chicken, garlic, parsley and pickled shiitake

 or

'Linguine with clams'

brioche crumble and preserved lemon 

 *

Main Course

Pan-roasted Beef Tenderloin

pommes kennedy, lentil cream, pickled mushrooms and roasted shallots

or  

Duck Leg Confit

thyme infused potatoes, hen's egg, blonde frisee and capers 

Dessert

   French Apple Tart

popcorn ice cream and caramel froth

or 

Gateau St. Honore

citrus, milk chocolate and bergamot