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

Menu Showcae

Maggie:

Ariana:

Channa:

Menu Showcase

Chris:

Seafood cocktail with lobster potato salad, tomato and citrus mayonnaise, peas and pea greens, crab and corn fritter with spicy shrimp

Shitake mushroom and potato croquette, baby spinach salad with sherry walnut vinaigrette, grilled vegetable and goat cheese stuffed mushrooms

Pan seared spice rubbed beet tenderloin, crisp smoked onions and red wine gastrique, black olive bearnaise, root vegetable pave, wild mushroom ragout

Cranberry apple tart with caramel ice cream, white chocolate chiboust, maple tuile, cranberry coulis Geo:

Seared scallops with asparagus tips, crab potato cakes, spicy hollandaise sauce, carrot cream, pickled carrots, herb oil

Provencal fish soup with fennel and fresh tomato, herb-roasted shrimp on a garlic crouton, bouillabaisse relish, classic aioli

Pancetta wrapped pork tenderloin, wild mushroom lasagua with argula pesto. mustard glazed green beans, porcini and marsala pan sauce

Peanut butter profiteroles with chocolate fondue, frozen blueberry-lemon souffle, blueberry coulis

Menu Showcase

Justin's menu:

Lemongrass beef tenderloin, rice noodles, lightly pickled vegetable and seaweed salad, lettuce wrap, dry roasted peanuts, celery and mint, sweet and spicy sauce

Duck 2 ways, asian style duck leg confit in a crisp spring roll wrap, citrus ponzu sauce, chinese BBQ duck with cherry sauce, cilantro mango salsa

Curry-yogurt painted halibut, wild mushroom and braised spring onion risotto, baby bok choy, cucumber kimchee, thai lime butter sauce, tempura green beans

Green tea creme brulee, black sesame seed ice cream, papaya compote and pomegranate jelly, mango coulis, almond tuile

Gordon's Menu:

Goat cheese panna cotta, crispy pepper tuille, baby waldorf salad, toasted walnuts, cider caramel

Shellfish bisque, lobster and potato cake, shrimp beignet and warm pea salad, cream fraiche and herb flavoured oil

Chicken roulade stuffed with gruyere, fig, prosciutto and sage sauced with savory apple sabayon, prosciutto wrapped asparagus, spinch risotto, demi reduction sauce

Chocolate brownie, chocolate ecstasy filled with chocolate ganache, white chocolate mousse and vanilla ice cream