prix fixe

Appetizer, Entrée and Dessert For $75

first course
Lightly Smoked Quail a la Plancha jicama kim chee and peanut aioli
Wild Mushroom and Parmesan Crumble sunchoke chantilly and aged balsamic
Gruyere Gnocchi wild burgundy snail, yellow foot mushrooms and botarga
Smoked Ham and Parmesan Consomme split pea dumpling, swiss chard and fondue
Seared Foie Gras bacon, barley, and butternut squash				8 suppl.
Salad of Winter Greens chestnut socca and pomegranate
Quickly Seared Buffalo chicory aioli, bood orange and shiso
Sauteed Gulf Shrimp hearts of palm, carrot and kaffir lime
main course
Cushion of Veal Breast parmesan, butternut squash and broccolini
Filet of Beef Wellington roasted fall vegetables and foie gras sabayon				6 suppl.
American Loin of Lamb pumpkin chutney, hazelnuts and curry
Chicken Studded With Kumquat and Tarragon parsnips, hen of the woods, and maple black pepper jus
Diver Sea Scallops porcini, foie gras, hot and sour mushroom broth
Black Sea Badd roasted grapes, tandori, and lemon lovage yogurt
Turbot Poached in Coconut Milk peeky toe crab, mango and sea beans
Crisp Rolls of leek, Fennel and Artichoke red pepper cous cous and dried fruit vinaigrette
dessert course
Dark Chocolate Souffle rocky road garnish
Crisp Macadamia Baklava honey mousse
Apple Buttermilk Cake cheese cake ice cream and caramel
Pear Torchon biscotti, ice cream and hot chocolate
Baked Sweet Rice like a tiramisu
Kumquat Baba tangelo, blood orange, orange, and pomelo
Selection of Three Artisinal Cheeses
Ice Creams and Sorbets assorted seasonal flavours