3 Course – Choose one from each section ($225 plus the cost of food)
STARTER:
- Watermelon, feta, pistachio salad with balsamic reduction
- Warm shallot and bacon vinaigrette tossed frissee
- Grilled/Pan seared 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 arrugula salad
MAIN:
Beef
- Blue cheese peppercorn NY with celeria puree and seasonal veg
- Braised short ribs with almond butter parsnips and seared leaks
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
Seafood
- Strawberry browned butter halibut with braised seasonal veg and roasted truffled potatoes
- Basa with raspberry vinaigrette, caramelized goat cheese, maple carrots and cherry bread pudding
- Oat crusted salmon with maple butter, beluga lentil cassoulet, wilted spinach
- Pan seared Tilapia with fruit salsa, forbidden rice and seasonal veg
- Curry butter poached Dungeness crab with watermelon and arrugula salad
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
4 Course – Choose one from each section ($225 plus the cost of food)
STARTER:
- Watermelon, feta, pistachio salad with balsamic reduction
- Warm shallot and bacon vinaigrette tossed frissee
- Grilled/Pan seared 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 arrugula salad
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 celeria puree and seasonal veg
- Braised short ribs with almond butter parsnips and seared leaks
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
Seafood
- Strawberry browned butter halibut with braised seasonal veg and roasted truffled potatoes
- Basa with raspberry vinaigrette, caramelized goat cheese, maple carrots and cherry bread pudding
- Oat crusted salmon with maple butter, beluga lentil cassoulet, wilted spinach
- Pan seared Tilapia with fruit salsa, forbidden rice and seasonal veg
- Curry butter poached Dungeness crab with watermelon and arrugula salad
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
5 Course – Choose one from each section ($225 plus the cost of food)
STARTER:
- Watermelon, feta, pistachio salad with balsamic reduction
- Warm shallot and bacon vinaigrette tossed frissee
- Grilled/Pan seared 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 arrugula 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 celeria puree and seasonal veg
- Braised short ribs with almond butter parsnips and seared leaks
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
Seafood
- Strawberry browned butter halibut with braised seasonal veg and roasted truffled potatoes
- Basa with raspberry vinaigrette, caramelized goat cheese, maple carrots and cherry bread pudding
- Oat crusted salmon with maple butter, beluga lentil cassoulet, wilted spinach
- Pan seared Tilapia with fruit salsa, forbidden rice and seasonal veg
- Curry butter poached Dungeness crab with watermelon and arrugula salad
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