Chef’s Tasting Menu #1

Fresh Focaccia Bread & Infused Whipped ButterFish Course

ROASTED SEA SCALLOPS
Wrapped in pancetta with vine ripened tomato and gremolata.

Salad Course
ARUGULA AND PEAR SALAD
With pickled bermuda onion, locally produced Woolwich Goat Cheese,roasted baby purple beets, aged balsamic and extra fine olive oil.

Palate Cleanser
FRESH STRAWBERRY & MINT

Meat Course
DRY RUBBED BEEF TENDERLOIN
With sautéed seasonal vegetables, mini red rosemary roasted potatoes,
lobster butter and red wine jus.

Dessert Course
LITTLE POTS OF CHOCOLATE
Infused with Grand Marnier and served with chocolate chunk almond biscotti.

Chef’s Tasting Menu #2

Fresh Basil Cornbread & Infused Whipped Butter

Fish Course
PAELLA
Mussels, scallops, salmon, shrimp and hot sausage with basmati rice,wine, garlic and saffron tea.

Soup Course
LOBSTER BISQUE
Light & delicate with lemon grass, saffron, cognac and basil.

Palate Cleanser
BLACK PEPPER MANGO SORBET

Meat Course
MISO GLAZED PORK LOIN
With seasonal vegetables bundles & sweet potato gratin.

Dessert Course
BAKED CHEESECAKE & STRAWBERRIES
Graham cracker, infused cream cheese, vanilla bean, lemon balm leaves.

Chef’s Tasting Menu #3

Fresh Basil Cornbread & Whipped Butter

Soup Course
FIRE ROASTED TOMATO & BLUE CHEESE SOUP
Roasted garlic, and basil.

Fish Course
SALMON FILLET with SMOKED SALMON & HORSERADISH CRUST
Served with a citrus beurre blanc.

Pasta Course
YUKON GOLD RAVIOLI
Roasted red onion, thyme, pine nuts and parmesan cheese.

Meat Course
OVEN ROASTED WHOLE RACK OF LAMB
Brushed with honey, mustard, garlic and crusted with our fresh herb mixture.

Dessert Course
STRAWBERRIES ROMANOFF
With crème fraiche and French vanilla ice cream.

Chef’s Tasting Menu #4

Fresh Artisan Breads & Infused Whipped Butter

Soup Course
BUTTER NUT SQUASH and APPLE BISQUE

Salad Course
BOCCONCINI & ASPARAGUS SALAD
Lightly blanched asparagus, caramelized baby onions and greens tossed with an oak-aged balsamic dressing,sprinkled with toasted almonds.

Pasta Course
BAKED AGNOLOTTI
Stuffed with goat cheese, sun dried tomato and a Windyfield mushroom,
Parmesan, cream sauce.

Meat Course
STUFFED FREE RANGE BREAST OF CHICKEN
Centered with root vegetables and truffle mirepoix served on a barley risotto.

Dessert Course
APPLE TART TARTIN
Lightly caramelized apples baked under sweet puff dough.