Dinner Menu
Sunday, March 19th, 2017
To Start
12.
Butternut Squash and Beef Chili
crushed tortillas and cilantro
Woven Roots’ Young Greens
orange, fennel seeds and poppy
Lake Ontario Pike Tacos
almond romesco, dressed lettuces, jalapeno
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Belgian Endive Salad
honey vinaigrette, grains of paradise, currants and toasted almonds
Steamed PEI Mussels
pickled Vidalia onion broth, parsley oil and toast
Daikon from Lee
chopped cilantro, spicy peanuts, sesame, Thai flavors
semolina toasts 3.
Next
18.
Pizzichi di Farro, braised NEFF beef, pepperoncini, sour cream
Potato spaetzle, corned beef hash, mustard, slow poached egg
Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions
Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots
Larger Plates
26.
Pan Roasted Steelhead
broccoli, fennel, caper and celery root
Seared La Belle Duck Breast
orange, apricot, pickled endive, onion and allspice puree
Sweet
10.
Chocolate and Walnut Banana Bread
cocoa butter cream, praline and more bananas
Farmer’s Ground Buckwheat Cake
warm charred pineapple compote, cinnamon stick gelato and white chocolate
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio