Updated: November 11, 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.

Classic Braised Osso Bucco

Red wine and rosemary braise, risotto Milanese brussel sprout leaves.

Smoked East Coast Scallop and Colossal Shrimps

Citrus and garlic marinade, pomme purée saffron bouillabaisse broth.

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.

“AG” Chicken and Ribs

Cherry wood smoked hen, short rib and roasted garlic tart couscous goat cheese salad, maple carrot and raisin slaw

Crispy Pan Seared Rainbow Trout

Creamy fennel risotto, pollen roasted fennel and baby carrots, tomato caper vinaigrette.