April 26 Dinner Menu
FOR SHARING
- 6 or 12 Oysters MP
- Served raw, with Jason's hot sauce and mignonette
- A small Loaf of Sourdough Bread 10
- Cultured butter & Newfoundland sea salt
APPETIZERS
- Soup
- Roasted garlic with crème fraîche & frizzled leeks
- Seared Scallops 20
- Bacon jam, crispy shallots, celery root pureé
- Paté En Croute 22
- Pork, veal & chicken liver with cornichons & sweet cider mustard
- Gnocchi Parisienne 19
- Asiago espuma, almond, scallion
- Salad Lyonnaise 18
- Frisée, poached egg, lardons, Dijon vinaigrette
MAIN DISHES
- Pan roasted "Sustainable" Atlantic Salmon 38
- Sorrel cream, milk poached parsnip & potato
- Confit Duck "Aglio Olio" 36
- Confit duck leg, spaghetti, peas, roasted garlic, olive oil
- Brant Lake Wagyu Hanger Steak 48
- Pomme purée, smoked cinnamon caps, spinach, sauce Béarnaise
- Grilled Miso braised Squash 28
- Sticky rice, arugula, cashew satay, sesame
- Chef's Tasting Menu 80
- A four-course tasting menu
SWEETS
- Zeppole 16
- Italian pastries, mocha caramel sauce, candied nuts & vanilla ice cream
- Pistachio Carrot Cake 15
- Icing and apricot ginger sauce
- Milk Chocolate Mousse Dome 16
- Mascarpone, miroir noir glaze on graham cracker base
- Raspberry Pavlovas 15
- Lemon curd, raspberry compote, fresh berries & mint
- Cheese Tasting 22
- A selection of local & international artisan cheeses