Field to Fork

Peppered Carpaccio of Beef
poached shrimp remoulade | fennel bee pollen salad

Seared Atlantic Salmon
green apple waldorf | celeryroot puree | carrot emullsion

Cranberry Poached Winter Pear
sugar puff pastry | preserved fruit ricotta | white chocolate cream

Beverage Pairings

Selected to complement today’s menu.

Trius Brut NV

Chateau des Charmes Chardonnay BF 2014

Between the Lines Vidal Icewine 2014