DINNER MENU
Amuse Bouche

First Course
Seared sea scallops, shaved fennel, avocado puree, roasted beets, pan-fried sunchokes
or
House made duck prosciutto, arugula, fresh fig, pecan, roasted lemon vinaigrette
or
Chilled Bartlett pear soup, lavender sorbet
or
Curried apple soup, kurobuta pork belly

Second Course
Quail duo: Quail breast 65, watercress yogurt froth, quail leg confit, maple-apple compote
or
Espelette seared tuna, black bean-cilantro puree, jicama slaw, roasted heirloom tomatoes
or
Braised rabbit and goats cheese ravioli, grilled red pepper, shiitake mushrooms, chick pea puree
or
Black truffle-mascarpone cheese risotto

Third Course
Lemongrass-lobster sous vide, coconut crème fraiche, tempura avocado, cayenne polenta
or
Seared duck breast, star anise rub, black trumpet mushrooms, ash-roasted sweet potatoes, rhubarb compote
or
Grilled beef tenderloin, gorgonzola foam, Madeira glaze, brown butter mashed potatoes, tempura shallot
or
Canadian rack of lamb, pomegranate marinade, duck fat roasted potatoes, wild mushroom fricassee, asparagus
or
Sweet potato gnocchi, shaved gruyere, olive oil poached tomato, white bean-garlic puree

DESSERT

Plum ice cream sandwich, ginger snaps, warm blueberry compote
or
Chocolate and chili crème brûlée in a chocolate cup, raspberry sorbet, vanilla tuile
or
Flourless chocolate cake, orange ice cream, mascarpone drizzle
or
Blueberry cheesecake baked in phyllo, walnuts, mandarin compote
or
Freshly baked seasonal fruit pies