October 2019 menu

1. Turrine of duck leg confit, chicken liver from Luna Field Farm and dried fruit served with spiced almonds, peach compote, and toast points.
2. Local tomato basil soup with Parmesan croutons.
3. Tilapia dusted with chic pea flour, pan-fried and served on roasted corn salsa with lime juice, fish sauce, sugar, mayo and cilantro, with carrot and parsnip puree.
4. Slow roast Luna Field Farm pastured pork belly, house-made kimchi and watermelon with soy sauce reduction.
5. Fresh Roots Farm grass-fed beef brisket (braised then pan-fried) on risotto with green peas and mushroom, beef jus, and charred scallion.
6. Quinoa tabbouleh ( quinoa, parsley, diced beets, cucumber green onion, tomato and mint, with lemon ginger vinaigrette.
7. Pears poached in sweet vermouth and honey, with chantilly cream, vermouth syrup and a pinch of sea salt.

Last Month’s Menu

1. Spinach, sweet potato, apple and Bothwell cheddar frittata with crispy bacon creme anglaise.
2. Cream of parsnip soup with grilled gruyere & green pea purée sandwich crouton.
3. Buckwheat/quinoa “paella” with duck confit, free range chicken, shrimp and steamed clams.
4. Lamb kofta, sour sauce (sauerkraut and honey) and spiced sunflower seeds.
5. Baked gnocchi atop a grass fed beef and tomato stew.
6. Roasted beets, feta cheese and spring greens with Concord grape vinaigrette.
7. Cranberry curd tart, Italian merengue and chocolate creme anglaise.