Fall 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.
Baked Brie puffed pastry with an almond and raspberry puree
Poached asian style shrimp over samphire (seaweed) salad
GROUND PORK POPS
Pork meatball with rosemary and tomato compote
SOUP DU JOUR
Fresh spring greens, sun-dried cranberries and pepitas, dressed with a crab apple vinaigrette
Filet of beef, with mushroom compote, wrapped in a puff pastry served with red wine demi glace
Traditional French seafood dish, mussels, white fish, clams, potato, in a seafood broth
Sauteed breast of chicken in a white wine and caper cream sauce.
BUTTERNUT SQUASH RAVIOLIS
Locally made raviolis with a maple cream
Fresh Made Confections Created Daily