Sunday, May 13th
Pan seared escargot with Portobello mushrooms and fresh rosemary in a red wine demi glace. Served with garlic rubbed crostini and sour cream & chive crème fraiche.
Roasted beef Wellington with mushroom duxelle wrapped in flaky puff pastry. Served with brown butter mashed Yukon gold potato, honey glazed baby carrots and truffle scented demi glace.
Crispy pretzel crusted buttermilk jumbo prawns in a seafood bisque with creamy parmesan polenta and grilled asparagus.
Eggplant Parmigiana ~ Crispy eggplant baked with fresh basil tomato sauce, bocconcini, goat and grana padano cheeses. Served with basil balsamic dressed organic greens.
Regular menu also available.