SEASONAL THREE COURSE
Petite Experience
$105 PER PERSON | WINE PAIRING $65
includes orange and rosemary cornbread with sorghum butter choice of one option from each course
I
ROASTED BUTTERNUT & APPLE BISQUE
smoked gouda crouton, creme fraîche, chili oil, crispy pancetta
SPICED PEAR & BUTTERNUT SQUASH SALAD
kale and arugula, spiced pears, fried butternut squash, blue cheese, toasted walnut and orange zest gremolata, whole grain mustard and sorghum vinaigrette
BABY BEETS & STRACCIATELLA
citrus and whole grain mustard marinated baby beets, puffed sorghum and quinoa, aleppo pepper honey, living springs local microgreens, rye tuiles
II
BUTTERMILK GLAZED FRIED RABBIT
parsnip and fennel purée, roasted pears, shallots and apples with bacon jam, whole grain mustard buttermilk cream
GRILLED RACK OF LAMB
maple ancho glazed parsnips, cauliflower and courgette gratin, creamy lemon and garlic labneh, crispy courgette chips, balsamic reduction
SEARED SEA SCALLOPS
gruyère, roasted pumpkin and caramelized shallot risotto, white wine wilted greens, crispy pancetta, tarragon lemon buerre blanc
PECAN CURRY CRUSTED HALIBUT butternut and sweet potato fettuccine, cream of chard, kale and spinach, grilled lime
COGNAC GLAZED DUCK BREAST
crispy maple sherry brussel sprouts, maple pumpkin paprika purée, fried maitake mushrooms, cognac gastrique glaze
MUSHROOM & LEEK RAVIOLI sautéed mushroom, leek and stracciatella filling, fried hazelnuts, roasted mushrooms, truffle cream, parmesan brioche crumb
III
CHOCOLATE ESPRESSO CREAM PUFF
milk chocolate mousse, espresso caramel, malted hazelnut crumble, salted potato crisps
PASSION FRUIT & COCONUT TRIFLE passion fruit crémeux, coconut dulce, toasted coconut cream, caramelized coconut tuile
SPICED OLIVE OIL CAKE
rosemary spiced pistachios, chantilly cream, burnt citrus, vanilla crème fraîche
AVAILABLE MONDAY - THURSDAY