Fall 2022 Dinner Dates *tables must be prepaid to book
"Fall Feast" FRI OCT.21st & SAT 22nd '22 ($82/person + tax)
COURSE 1: Grilled Octopus - with snap pea, artichoke hearts, Putinesque style broth, caper foam.
COURSE 2: Crusted Lamb Loin - with smoked harissa ice-cream, crushed pistachio, fried bread, hearts on fire herb.
COURSE 3: Palette Cleanser - mulled pear and ginger sour
COURSE 4: Choose Entree:
1) Pork Tenderloin En Croute - with parsnip puree, braised mustard green, potato souffle chips OR
2) Meuniere Style Walleye - with amaranth fritter, Pumpkin and celery root pave', Spice beurre blanc.
COURSE 5: Pumpkin Crème - with ginger snap ice cream, spice apple fritter, molasses crackle served with coffee and tea.
"Memories & Magic" FRI NOV. 18th & SAT 19th '22 ($82/person + tax)
COURSE 1: Wild Mushroom Stuffed Tortellini - with brown butter powder, shredded Kataifi, roasted garlic beurre blanc, parsley oil.
COURSE 2: Pan Seared Halloumi Cheese - with Brunoised ratatouille, creme aigre verte, pickled pomegranate, fennel prongs.
COURSE 3: Palette Cleanser - crab apple fizz
COURSE 4: Choose Entree:
1) Blackened Denver Steak - with Blue cheese & apple potato cake, honey pickled shallots, butter bean, burnt whiskey butter OR
2) Torched Artic Char – with beet & quinoa loaf, smoked cauliflower bhaji, dill yoghurt, chilli extract.
COURSE 5: Vanilla Rice Pudding – with Vermouth poached plum, earl grey ice-cream, malted milk shortbread, lavender-honey foam, served with coffee and tea.
"Holiday Highlights" FRI DEC 2ND & SAT 3RD '22 ($82/person + tax)
NEW MENU COMING! '21 MENU WAS:
COURSE 1: Beef Shank Arancini – with sweet potato puree, Worcestershire brined root vegetable, fried thyme, coffee shank reduction.
COURSE 2: Maple Cured Bacon - with black garlic cured egg yolk, parmesan tuille, lemon candied oats, micro broccoli sprouts.
COURSE 3 Palette Cleanser - fermented pear cider pops.
COURSE 4 Choice of Entrée:
1. Fried Goose: Carved crispy goose, lingon berry jam, bubble and squeak puree, spiced shallots, stout pickled carrots, seasoned popcorn.
2. Veal Osso Bucco: Braised bone in veal, apple & pumpkin soft polenta, gremolata crumble, fried sage and crispy shallots.
COURSE 5: Apple and Raisin Tart: Apple tart, rum ice cream, raisin compote, clotted cream served with coffee and tea.
Book Ahead '22 Christmas or Holiday Parties!
Choose 3 Course Family Style or 5 Course Plated - Or Request Your Favorite!
Three Course Christmas Dinner ($65 per person)
Includes Chef and Server, Dishes, Cutlery, Glassware,
as well as Chargers, and is Served with Coffee & Tea.
Choice of Appetizer (Choose One)
(Add a 2nd Course for $6/Person)
· Roasted butternut squash with candied triple smoked bacon
· Curried parsnip with coconut
· Roasted tomato and basil mascarpone
· Grilled pear, stilton, pickled walnut, Boston bib lettuce with red wine reduction.
· Triple smoked bacon, granny smith apple, toasted brioche crouton, cranberry goats’ cheese, romaine.
· Candied ham, Feta cheese, toasted almonds, dried apricot, baby spinach, cranberry brandy vinaigrette.
Entrée & Accompaniments Served Family Style (All Included)
· Sliced Roasted Turkey with Turkey Jus
· Brown butter Mashed Potatoes
· Roasted Carrots and Parsnips
· Sage & Onion Bread Stuffing
· Green Beans with Honey, Bacon Dressing
· Homestyle Cranberry Sauce
· Dinner Rolls and Salted Butter
ADD ON Entrée & Accompaniment Options:
· Rosemary & Garlic Seared Beef Striploin – Add $8/Person
· Honey Glazed Ham – Add $6/Person
· Duck Fat Roasted Potatoes – Add $4/Person
· Sweet Potato & Pecan Casserole – Add $2.50/Person
· Cast Iron Brussels Sprouts with Maple Butter – Add $3/Person
· Farce’ Stuffing – Add $5/Person
Choice of Dessert (Choose One)
(Add a 2nd Dessert for $3.50/Person)
· Braided Apple Pie with Vanilla Custard.
· Turtles Cheesecake with Toasted Pecans, Salted Caramel and Chocolate, Espresso Cookie
· Brandied Sultana Bread and Butter Pudding with Maple Ice Cream.
· Ginger and Pumpkin Pie with Cinnamon Whipped Cream
· Strawberry and Cranberry Pie
Five Course Christmas Dinner. ($72 per person)
Includes Chef and Server, Dishes, Cutlery, Glassware,
as well as Chargers, and is Served with Coffee & Tea.
COURSE 1: Sweet Potato Christmas Soup:
with Torched Marshmallow, Crispy Maple Chicken Skin, Sage Crème Fraiche.
COURSE 2: Potato Gnocchi:
with King Oyster Mushroom, Roasted Cippolini Onion, 24-hour Cooked Pork Shoulder, Spiced Hollandaise.
COURSE 3: Palette Cleanser:
“Mulled Wine Sorbet”
COURSE 4: Choose Turkey or Beef Entree
1) Turkey Dinner:
Turkey roulade, Duck Fat Potato Parfait, Juniper spiced Turkey Jus, Roast Carrot Puree, Bacon, Brussels Sprout.
OR 2) Braised Beef Short Rib:
Mead Braised Beef Short Rib, White Bean Mash, Candied Parsnip, Buttered Broad Beans, Bitter Beef Reduction.
COURSE 5: Raisin Pudding Dessert:
with Chili Chocolate,
Walnut Whiskey Brittle, and Egg Nog Custard.
Now Booking 2023 Winter Dinner Dates!
"Notable New Year" FRI.JAN.27th & SAT 28th '23 ($82/person + tax)
NEW MENU COMING SOON! '22 MENU WAS:
Tapas Style with Spanish Theme!
1) Chapata con Tomate: charred ciabatta, roasted garlic, iced tomato, fried basil.
2) Chistorra: Chistorras sausage, saffron mustard. grilled Flatbread.
3) Croquettes: became sauce, Serrano ham, and Manchego cheese. pickled pepper relish.
4) Calamares a la Romana: fired calamari, grilled vegetable ragu vinaigrette.
5) Potatas Bravas: fingerling potato. fried olive and caper aioli.
6) Carrillada: braised beef cheek. whiskey braise. fried potato
7) Paella: saffron rice, poached shrimp, grilled chicken and spicy sausage.
8) Jambon Iberico: spanish ham. smoked hollandaise. asparagus.
9) Torrijas: caramelized pan de Leche with smoked honey butter.
10) Churros and Chilli Chocolate: sweet fried churros, sweet spiced burnt chocolate.
11) Spanish Flan: Baked custard with cinnamon and orange.
"Valiant Valentine" FRI.FEB.10th & SAT 11th '23 ($82/person + tax)
NEW MENU COMING SOON! '22 MENU WAS:
COURSE 1 Raviolo: wild turkey ragu raviolo , parmasan pannacotta, truffle powder, basil jam.
COURSE 2 Grilled Scallop: with minted peas risotto, crispy prosciutto. champagne foam.
COURSE 3 Palette Cleanser: pineapple sorbet. mint jalapeno glaze.
COURSE 4 Choice of Entree:
1. Carved Ribeye: with pressed potato. roasted corn puree. smoked bacon. brined cipollini onion. garlic mushroom hollandaise OR
2 Scorched Rainbow Trout: with king oyster mushroom, Spanish style risotto, roasted Broccolini and pea puree.
COURSE 5 Lemon Tart: bruleed sour lemon tart, homemade mascarpone cheese, lemon jam.
"March Mingle" FRI.MAR.10th & SAT 11th '23 ($82/person + tax)
NEW MENU COMING SOON
"Awesome April" FRI.APR.21st & SAT 22nd '23 ($82/person + tax)
NEW MENU COMING SOON! '22 MENU WAS:
COURSE 1: Dumpling - with shrimp dumpling, char Sui pork, Shaoxing butter sauce, lotus root, bitter pork gelee.
COURSE 2: Cobb Salad - with confit chicken, avocado mousse quail’s egg, fried tomato beignet, pickled pork ear, roasted blue cheese vinaigrette, red wine reduction.
COURSE 3 Palette Cleanser - cucumber and pineapple sorbet.
COURSE 4 Choice of Entrée:
1. Jerk Salmon: with butter yoghurt, roasted radish, fried plantain, braised bean risotto cake, pickled cabbage OR
2. Smoked Goose: with maple apple chutney, papa's rellenas, fried cabbage, BBQ jus.
COURSE 5: White Chocolate & Strawberry Tart: White Chocolate mousse, Strawberry gel, Vanilla short bread, Mascarpone cheesecake served with coffee and tea.