Updated: May 13, 2015

Beef Tenderloin

Sterling Silver Tenderloin of Beef

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

Pan Fried Great Lakes Whitefish

Warm crab and tarragon couscous, shimeji mushrooms, creamed leeks.

Confit of Quebec Duck

“St David’s” parmesan crusted eggplant, red pepper chutney, Riopelle polenta.

Pistachio Crusted Loin of Venison

Beluga lentils, Andouille, smoked bacon, parsley buttered cabbage.
Trout with Sweet Potatoes

Hand Rolled Fettuccini Noodles

Beef tenderloin tips, roasted garlic, sundried tomato ragout, EVOO.

Spice Rubbed Flank Steak

First of the season fiddlehead and potato gnocchi, simple jus.

Rhubarb Glazed Game Hen

“Pingue” prosciutto, asparagus and rice, cherry gastrique.

Fennel Pollen Dusted Lake Trout

P.E.I. mussels, clams, blue potato, saffron “Cioppino” tomato broth.