Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made sauces
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, with an selection of condiments, preserves, pecan spiced bread and crisps
- Caramelized Parsnip Soup 10 (gf, vg)
- with confit apple & garlic flower oil
- Seafood Salad en Croustade 19
- Cold water shrimp, smoked salmon and poached scallops, celeriac remoulade on buttered brioche
- Pumpkin Gnocchi Parisienne 18
- Brie cream & amaretti
- Charred Brassicas 17 (gf, vg)
- with olives, dates and cashes, finished with sumac dressing
- Fresh baked Sourdough & our own Cultured Butter 8
PRINCIPAL DISHES
- Martock Glen Deer Civet 38
- Spaetzle, braised red cabbage, lardons and pearl onion
- Brant Lake Wagyu Hanger Steak 45
- Yukon Gold and mushroom hash with onion ketchup and black garlic espuma
- Sustainable Blue Salmon 38 (gf)
- Saffron risotto and L'Acadie butter
- Pasta Fagioli 28 (vg)
- Handmade Lorighittas pasta, broad beans, tomato and sofrito
- 4 Course Tasting Menu 70
- With your choice of estate wine (30), international wine (45) or non-alcoholic (35) beverage pairing
SWEETS
- Creme Caramel (GF) 15
- Spiced apple compote & whipped cream
- Pumpkin Cheesecake (GF) 15
- Basque style cheesecake, candied pumpkin seeds & whipped cream
- Gingerbread Cake 15
- Butterscotch ice cream and pecan brittle
- Chocolate Gateau (vg) 15
- Dark chocolate cake, red wine reduction, red wine poached pear, caramel sauce & candied walnuts
- Cheese Tasting 18
- A selection of local & international artisan cheeses