Updated: December 29, 2014

Beef Tenderloin

Sterling Silver Tenderloin of Beef

Almond brie crust, lemon garlic greens, cranberry and foie gras jus.

Prosciutto Wrapped “Nippissing” Quail

Venison sausage, parsnip purée fig marmalade and sage butternut coulis.

Red Wine Braised Lamb Shank

Rutabaga puree, soppresatta laced collard greens, shaved white turnips, natural jus.

Pan Seared Atlantic Salmon

Fingerling potato and chervil croquette, “Kozlik’s” smoky mustard cream, honey roasted baby fennel.

Walnut and Ricotta Agnolotti

Rich egg yolk noodles, beef and kale sauté. Beau’s Abby and sage butternut sauce.
Trout with Sweet Potatoes

Oven Roasted Tenderloin of Pork

Thyme roasted fingerling potato and pepper squash. Honeycrisp apple relish, Beamsville hard cider reduction.

Espresso Rubbed Cornish Hen

Coffee braised pork shoulder, rosemary pomme purée, roasted root vegetables.

Hemp Seed and Fennel Pollen Crusted “Huron” Pickerel

Parsnip pasta fagioli, dinosaur kale, reggiano parmesan.