My Menu

Sorry for the break in posts, lots of end of the year wrap up projects for school. So to celebrate this blog reaching 1000 hits I have my own menu showcase! ( With recipes to come)

Butters: Red wine and shallot, Lemon and chive, Tomato Garlic

Smoked pepper cured trout salad, picked asparagus and endive, chickpea pancake, citrus vinaigrette

Pulled pork, apple, and cardamom ravioli, crispy pork belly, french lentils, apple and squash puree, braise jus

Crisp seared halibut with white balsamic citrus glaze, crisp eggplant and zucchini stack, cauliflower and capper risotto, sweet tomato chuntney, grilled lemon vinaigrette

Mango sorbet with roasted pineapple, banana fritters, coconut shortbread, banana anglaise and raspberry coulis

Menu showcase

Jake:

Roasted beets with herb orange goats cheese, apple, fresh pickled mushrooms and radishes, spicy praline, beet vinaigrette and arugula pesto

Roasted tomato and saffron lobster broth, house smoked salmon and mussels, roasted corn, peppered cornmeal biscuit

Hickory smoked duck, mushroom duck crep, forbidden rice, carrot - caraway puree, brussel sprouts, whiskey onions

Traditional bread pudding, house made strawberry ice cream, kiwi jelly, crackling chip, caramel sauce, raspberry coulis

Conner:

Roasted beet salad, warm walnut cake with a spiced apple relish, toasted walnuts, baby shoots and greens, goat cheese sabayon, cider reduction

Duck prosciutto, poached quail egg, toasted croustade, grilled asparagus, grapefruit hollandaise with a rosti potato galette

Savory crusted lamb loin, brasied lamb shank croquetter, red onion and cranberry confit, glazed baby carrots, sauce verde and a natural reduction

Creme caramel, red wine poached pears, rich ginger cake, vanilla ice cream, tuile cookies, red wine reduction Thomas:

BLT seared digby scallops, house smoked bacon fritter, apple relish, baby shoots and leaves, roast tomato chutney, apple cider sabayon

Cream of asparagus ribbons, toasted almonds and herb creme fraiche, basil oil

Stuffed cornish hen breast, confit leg in a potato basket, wild mushroom napoleon, lacquered baby onion, butternut squash puree, celeriac and apple jus

Chocolate orange creme brulee, amaretti cookie, pineapple and orange sorbet

Menu Showcase

Lynnie:

House smoked salmon with apple relish, leek, potato and spinach gratin with chevre cheese, garlic aioli and beet caviar, beet carpaccio with beet essence

Duo of leek, potato and squash soups with pesto, squash and flan, mulled apple cider pearl and milk tuile ribbon

Cocoa rubbed pork tenderlion on sunchoke puree, apple, rutabaga and emmental pave, mushroom arancini and apple, rosemarry sauce

Ganache brownie with carmel and hazelnuts caramel ice cream in a sugar bowl, frangipane and green apple gelee, raspberry coulis

James:

Warm crab cake, roasted corn salsa, heirloom tomato carpaccio, frizee salad, roasted garlic herb vinaigrette

Duo of scallops, seared scallop, potato and parsnip rosti, lemon vinaigrette and citrus fennel braise, grilled scallop over a savory succotash, orange rosemary butter sauce

Herb and mustard crusted rack of lamb, wild mushroom risotto, roasted vegetable napoleon, red wine and shallot reduction, cipollini onion confit, parmesan crisp

Cointreau brioche french toast, cinnamon ice cream, maple tuile, blood orange creme anglaise, strawberry foam

Ukrainian Easter Eggs

Apirl 1st was my 20th brithday, and I went over to my cousins house to make Ukrainian Easter eggs.