Fall 17 - Menu 2


MENU 2

November 1 to November 17

Two-Course Lunch: $15

Three-Course Lunch: $22

First Course

Grilled Octopus and Chorizo

fingerling 'patatas bravas' and salsa verde

 or

Consommé 'Celestine'

herbed crepe and crisp duck confit

 or

'Southern Fried Chicken'

reinvented 

 *

Second Course

Braised Oxtail Ravioli

ragout of lobster, fava and canterelles

 or

Risotto Milanese

 *

Main Course

Spiced Rack and Slow Roasted Lamb 'vindaloo' style

onion bhaji, cucumber and sheep's milk yogurt

 or

Porcini Crusted Salmon

parmesan polenta and wild mushroom broth

or  

Perth County Pork Jowl 'a la pressione'

caraway rye, heirloom carrots, coriander and whole grain mustard

 *

Dessert

Coconut Dacquoise and Bavarois

lemon, honey and pineapple

 or

Pistachio and Chestnut Sponge

dark chocolate fondant, pear and parsnip