ENTRÉE PAN-SEARED SCALLOPS Tabbouleh and herb salad with cider dressing DUCK BREAST Miso almond butter, baby bok choy and king oyster mushrooms GRILLED RIBEYE Stout cream, roasted Brussels sprouts and Toyko turnips (ADD $5) KALE & MUSHROOM RAVIOLI Ginger butternut squash purée
DESSERT (ADD $3) TRIO OF GOURGRES: CHOCOLATE, LEMON AND RICOTTA CHEESECAKE BRÛLÉE BLUEBERRY CLAFOUTIS
- $26 -
EXECUTIVE CHEF – ROBERT HOHMANN | TAX & 20% GRATUITY WILL BE ADDED
La Terrine de Foie Gras à la Truffe Noire. Homemade foie gras terrine, served with fig & black truffle marmalade, port wine reduction & toast. La Tarte Provençale.
Smoked salt seasoning, wild flower honey glazed carrots, house fries or salad. Steak frites. Carottes glacées au miel de fleurs sauvages, assaisonnement au sel ...
Southam Hall tenderloin. 6 oz Grilled Canadian Beef Terderloin, le coprin mushroom harvest, creamer potatoes, veal jus. Filet de boeuf de la Salle Southam.
14. E.H. Taylor Barrel Proof. 20. Four Roses Small/Single Barrel. 13/16. Gunpowder Rye. 14. High West Bourye. 18. High West Rendevous. 18. Knob Creek Rye.
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WeiÃe Schokolade-Himbeer Semmelschmarrn. 7,50 ⬠mit Vanillecreme und Blaubeerspiegel. Raspberry white chocolate bread pudding with vanilla custard and blueberry glace. Ungebackener Käsekuchen. 7,00 ⬠mit Brombeersorbet und Zitrusgel. Raw cheese
