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Menu -Table d'hote
| Amuse Bouche |
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Butterflied Tiger Shrimp - Roasted Red Pepper - NB Maple Syrup - Bacon |
| Starters |
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Soup "en Croute" - Hungarian Wild Mushroom - Toasted Onion |
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Giant Digby Scallops - Alaskan King Crab - Tahiti Lime Pepper - Cilantro - Pommes Frites |
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Tait Salad - Maple Curry Vinaigrette - Cashews - Sun Dried Cranberries |
| Main Courses |
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Charbroiled Rack of New Zealand Lamb - Rosemary Tomato Demi Glace - Crimini Mashed Potatoes - Buttered Westmorland Green Beans |
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"Ferme de Diamant" Duck Breast - Pepper Smoked - Duck Bone Jus - Soba Noodles - Asparagus a la Meuniere
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Atlantic Salmon Filet - Digby Scallop Mousse - Fennel and Dill Cream - Roasted Leek - Lemon Basmati Rice |
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Pork Tenderloin - Panko Crust - Roasted Apple - Celeriac - Green Peppercorn Demi Glace - Crimini Potatoes - Spring Vegetables |
| Desserts |
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Creme Brulee - NB Maple Syrup ~ Triple Chocolate Cake ~ German Chocolate Custard Flan |
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