Summer 2019 Menu
Owner Michael French and Executive Chef Robin Campbell have created a menu using the finest locally sourced products and seasonal produce. MENU SUBJECT TO CHANGE DEPENDING ON SEASONAL AVAILABILITY.
Chorizo and mascarone stuffed, wrapped in prosciutto with spicy tomato jam
Sriracha oiled poached shrimp over samphire (seaweed) salad
POMME DE TERRE
Chilled roasted new potato with goat cheese, wrapped in grilled zucchini
SOUP DU JOUR
Fresh spring greens, sun-dried cranberries and pine nuts, dressed with a mustard lime vinaigrette
ROASTED BREAST OF DUCK
Duck breast roasted and finished with a black cherry burgundy demi.
Seasoned and Grilled Salmon fillet topped with an avocado chimichurri.
Sauteed breast of chicken with a spinach mascarpone cream.
ROASTED SPAGHETTI SQUASH
roasted with sesame oil, diced asparagus.
Fresh Made Confections Created Daily