HOLIDAY CHEF’S TABLE | 50

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FIRST COURSE

MOROCCAN RED LENTIL BISQUE

gf + veg
crispy chick peas, cilantro, mint yogurt

PICKLED BEETROOT CARPACCIO

veg
toasted pistachios, whipped boursin cheese, arugula, citrus vinaigrette, cracked pepper, flaked island salt, crispy bread

BUTTERNUT SQUASH + QUINOA SALAD

gf + veg
tuscan greens, herb balsamic vinaigrette, sundried cranberries, red onions, avocado, goat cheese, toasted sliced almonds

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SECOND COURSE

SUNDRIED TOMATO + BASIL CANNELLONI

veg
ricotta, spinach, basil, sundried tomatoes, confit shallots, basil pesto cream, tomato bruschetta, mozzarella, grilled baguette

DUCK CONFIT TORTELLINI

gorgonzola walnut tortellini, confit leeks, wild mushrooms, brome lake duck confit, red wine duck demi, herb ricotta, citrus dressed arugula

SOCKEYE SALMON WELLINGTON

mascarpone, wilted spinach, roasted garlic, lemon dill cream, herb roasted potatoes, seasonal vegetables

TWELVE HOUR BRAISED LAMB SHANK

gf
rosemary + red wine demi, whipped potatoes, roasted root vegetables

6OZ BEEF TENDERLOIN

for an additional $8
creole rubbed beef tenderloin, glo compound butter, crispy fried onions, potato bacon cake, seasonal vegetables

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DESSERT

APPLE CINNAMON CRÈME BRÛLÉE

gf + veg
vanilla flake ice cream, rum caramel, candied walnuts, gooseberry

CHOCOLATE COCONUT TORTE

gf + veg
whipped cream, raspberry sauce, gooseberry, icing sugar

PEPPERMINT CHEESECAKE BAR

veg
whipped cream, chocolate sauce, mint, edible flower