Menus

WINTER

5 course meal featuring the earthy and rich ingredients winter has to offer

Smoked Scallop with Lentil & Mushroom Salad

Lightly smoked sweet scallops over an earthy and rich lentil mushrooms salad with lemon dressed arugula

Walnut & Mushroom Soup

Creamy mushrooms soup with nutty walnuts, herb oil and chicken crackling

Beet & Goat Cheese Tortellini

Goat cheese and walnut stuffed beet tortellini in an rosemary butter sauce with roasted beets and pickled carrots

Beef Braciole with Creamy Polenta

Beef flank stuffed with prosciutto, herbs and cheese then rolled and cooked in marinara over creamy polenta

Biscuit with Pear and Manchego Cheese

Almond sesame biscuit with Valencia marmalade, Manchego cheese and pear drizzled with honey

SPRING

This menu features ingredients that highlights the bright and vibrant aspects spring has to offer

Crab Stuffed Squash Rolls with Heirloom Tomato Sauce

Crab and herb cheese filled squash with heirloom tomato sauce

Spinach Basil Gnudi in a Preserved Lemon Butter Sauce

Fluffy gnudi highlighting spinach and basil in a light preserved lemon butter sauce and fresh green spring onions

Lamb Agnolotti with Pesto and Asparagus

Braised lamb stuffed in silky pea pasta with a light pesto sauce, peas, asparagus and crispy prosciutto

Salmon with Pea and Mushroom Risotto

Creamy pea and mushroom risotto with crispy skin salmon and egg yolk

Key Lime Custard Cream with Coconut Crumb and Raspberry Coolie

Light and creamy key lime custard cream with coconut graham crumb and raspberry coolie

Stuffed Pasta Addition

Saffron Seafood Tortellini in Fennel Consumme

Saffron flavored tortellini stuffed with seafood in a shrimp and fennel consumme

Herb Ricotta Agnolotti with Summer Vegetables

Herd ricotta cheese filled agnolotti in a white wine sauce with a fricassee of summer vegetables

Smoked Bacon Egg Yolk Raviolo

Bacon infused pasta with smoked egg yolk and rich ricotta filling in a sage butter sauce and toasted bacon crumbs

Manicotti Bolognese with Sheep’s Milk Ricotta Cream

Manicotti stuffed with slow braised pork shoulder covered in bolognese then covered with sheep's milk ricotta cream

Chocolate Cannoli Sacchettoni

Chocolate flavored pasta dough stuffed with ricotta and marscapone with pistachios with chocolate and raspberries

SUMMER

This menu highlights the best ingredients summer has to offer, such as corn, watermelon and berries

Marinated Watermelon with Feta

Watermelon marinated with mint and basil with feta and balsamic

Cippino

Perfectly cooked mussels, clams, shrimp and cod with a tomato fennel broth

Corn Raviolo

Raviolo stuffed with creamed corn ricotta and egg yolk with chimichurri and corn crema

Chicken Saltimbucco

Chicken wrapped with sage and prosciutto served with a lemon sauce over creamy mashed potatoes

Blood Orange Polenta Cake

Cake served with orange liquor and lemon cream

FALL

This menu embraces the richness of fall flavors

Gorgonzola Gnocchi in Sage Butter

Fried gnocchi cooked in a rich sage butter and garnished with Gorgonzola

Warm Brussels Sprout and Mushroom Salad

Roasted Brussels spouts and mushrooms with a bacon vinaigrette and poached egg

Duck and Butternut Squash Cannelloni

Duck confit stuffed in silky pasta with a butternut squash veloute, fig demi glaze and fried sage

Stuffed Quail and Barley Salad

Quail stuffed with barley salad and a red wine demi glaze

Pecan Butter Apple Tartelette