3 Course – Choose one from each section ($225 plus the cost of food)

WINTER INSPIRED MENU

Salad Course:

Organic greens, blue cheese donuts, roasted pumpkin seeds, miso vinaigrette

Winter squash terrine with house made bacon, leeks & gruyere, frisée endive salad

Soup Course:

Saffron scented green apple and potato chowder

Prawn bisque with pink peppercorns

Tuscan white bean soup, crispy rosemary, truffle oil, artisan bread

Pasta Course:

Carbonara: fresh pasta, bacon, shallots, garlic, egg yolk, peas, parmesan

Duck fettuccini: fresh pasta, slow cooked duck, arugula, parmesan, truffle oil

Rabbit Parpadelle: fresh pasta, braised rabbit ragout, grated foie gras *PREMIUM

Fish Course:

“BLT”: Bacon, steamed Legumes, kataifi wrapped albacore Tuna, edamame puree

Seared local hand dove scallops, fruit chutney, warm potato salad

Main Course:

Rack of lamb, mint pesto, roasted sunchokes, seasonal vegetables

Braised local beef short rib, reduced braising liquid, celery root & parsnip puree, charred Brussels sprout leaves, hazelnuts

Dessert:

Signature Vanilla bean latte crème brulée

Poached pear tarte tatin with warm crème anglaise

REGULAR MENU IDEAS

STARTER:

• Watermelon, feta, pistachio salad with balsamic reduction
• Warm shallot and bacon vinaigrette tossed frissee
• Grandpa’s Caesar salad with sourdough crustini
• Watercress, endive with blue cheese and warm apple fritters
• Curried Grilled Mushroom and onion salad
• Curry butter poached Dungeness crab with watermelon and arugula salad

SOUP:

• Butternut Squash with goat cheese custard and pumpkin seeds
• Seafood chowder with sourdough rounds
• Seasonal Inspired

PASTA:

• Aglio Olio – Classic with shallots, garlic, olive oil, parmesan and white wine
• Quail Egg Carbonara
• Walnut, Shopshire cheese and granny smith beet dough raviolis with citrus beurre blanc
• Clams vongole with roasted garlic pasta

MAIN:

Beef

• Blue cheese peppercorn NY with celeriac (celery root) puree and seasonal veg
• Braised short ribs with almond butter parsnips and seared leeks

Lamb

• Porcini dusted rack of lamb with roasted potatoes, wilted arugula and grilled foraged mushrooms
• Herb marinated leg of lamb with greek salad and lemon pepper potatoes

Veal

• Roasted sweetbreads with red onion balsamic tarte tatin and prosciutto wrapped asparagus

Pork

• Brown sugar, espresso and chili flake crusted pork tenderloin with cous cous, warm vegetable slaw with espresso gastrique
• Pork roulade stuffed with camembert and roasted walnuts with apple and potato pave and ratatouille with apricot chutney
• Fennel, coriander and cumin crusted pork chop with grilled mushroom salad and braised cabbage with red pepper sauce
• Pork sirloin with brussel sprouts, bacon, chestnuts and apple rissole

Duck

• Pan seared wensel duck with cherry gastrique, pomme anna and seasonal veg
• Fruit tea smoked duck with Jerusalem artichoke puree and red cabbage confit
• Pan seared foie gras, blood orange segments, grilled mushrooms, pommegranite and white balsamic gelee

Chicken

• Mushroom stuffed chicken roulade with risotto, asparagus and beats
• Chicken involtini with squash gnocchi and seasonal veg

Rabbit

• Rabbit pate with toasted pistachios, bitter chocolate, sautéed baby carrots and red wine reduction

DESSERT:

• Vanilla bean latte crème brulee
• Artisan cheese plate with caramelized figs
• Jack and coke ice cream “on the rocks”
• Van Gogh vodka crème caramel
• Baileys marinated sautéed peaches with ice cream
• Caramel and sea salt ice cream
• Spiced wine poached pears with vanilla bean ice cream