Come join us for our new Sunday supper series. It’s an opportunity for our cooks to play a little and show you their passion for what they do. Featuring a new menu focusing on seasonality, creativity and a little bit of experimentation.
Please make reservations to make sure we can fit you in.
Here is the first draft of the menu, minor changes will be made. Price still to be determined. We will be offering a Prix Fixe menu, but you will still be able to order a la carte. Vegan and vegetarian options are available but let us know a soon as possible so we have time to create something for you.
Appetizers
Sunchoke
puree of sunchoke soup, charred scallion oil,
potato crisp
Scallop
seared scallop, edamame and mint,
sautéed asian mushrooms
Preparations of Duck
pan roasted breast with pumpkin puree,
confit of leg spring roll with apple and cabbage,
foie gras terrine with pumpkin and pomegranate
Cheese and Charcuterie
selection of cheeses and charcuterie
with and assortment of garnishes
