CHRISTMAS DINNER HOURS
December 25th
Sittings at 1:00pm, 4:00pm, and 6:30pm
$75 + HST + Gratuity
APPETIZERS
Cream of Camembert Soup
Crostini, blistered tomatoes, pesto, fried rosemary
Poached Pear & Arugula Salad
Candied pecans, endive, pickled onions, feta, pomegranate seeds, radish, cranberry vinaigrette
Butternut Squash Arancini
Roasted garlic puree, Parmigiano-Reggiano crisp, tomato horseradish jam, cilantro
ENTRÉES
All entrées are served with mixed herbs and garlic mash potatoes, candied acorn squash, maple glazed carrots & roasted baby beets
Roasted Turkey
White & dark meat, sage dressing, turkey drippings gravy, cranberry sauce
Vegetarian Lentil Wellington
Selected mushrooms & pink peppercorn ragout
Roasted Beef Tenderloin Medallions
Shallot goats cheese crumble, Chermoula sauce
Pan Seared Salmon
Pistachio & maple mustard crust, pomegranate ginger sauce
Double Smoked Bone in Pork Chop
Fig & cranberry chutney, apple brandy demi-glace
Desserts
All desserts are made in-house
Eggnog Crème Brûlée
Ginger snap cookie
Warm Christmas Pudding
Vanilla Rum Sauce
Peppermint Chocolate Mousse Tower
Raspberry coulis, icing sugar
New Year’s Eve Menu
December 31st
$125 pp + HST + Gratuity
STARTER
Charcuterie Board
CRoasted Sicilian Marinated Olives, Gunn’s Hill Cheese, House Cured Duck Prosciutto, roasted mini sweet peppers, preserves, Assorted Baked Breads & Flat Breads
CHOICE OF APPETIZER
Butter Poached Lobster Tail
Roasted fennel, preserved lemon creme fraiche, pink peppercorn & parmigianno reggiano tuille, roasted garlic purèe, red wine poached daikon, organic living pea sprouts
Oysters on the Half Shell
Sturgeon caviar, roasted shallot & Thai chili chutney, champagne butter, grilled lemon, fresh horseradish, red daikon sprouts
Cast Iron Seared Foie Gras & Duck Liver Torchon
Fig jam, dehydrated apple, toasted brioche, fried chicken skin, cherry gastrique, celery root & micro cilantro slaw
Intermesso
lemon Basil Sorbetto
CHOICE OF ENTRÉES
Bison Tenderloin
Celeriac & roasted chestnut purèe, chanterelle mushrooms, red wine reduction sauce
Wild Boar Loin
Cauliflower & Dijon mustard purèe, frizzled shallots, fried rosemary, blackberry jus
Pickerel Fillet
Pea & tarragon purèe, macadamia nut crust, golden raisin chutney, trout caviar, radish & micro green salad