New Years Eve 2016

~ APPETIZERS ~

Scallops… and everything nice

Pan seared Atlantic sea scallops, spiced squash purée, puffed wild rice & radishes. $18

Antipasto Plate

Delicious array of house-cured local meats, terrines and a selection of cheeses,

along with house-made accompaniments. $22

Bacalao Niçoise

A wonderful take on the traditional salad from the south of France, with butter-poached salt cod,

potato, egg, asparagus, tomatoes, olives, crisp greens & our mustard-caper vinaigrette. $17

Belly and Cheek

House-made open-face raviolo, filling of local pork with Parmesan. With crisp pork belly,

apples & fennel, and brown butter-sage sauce. $16/App $32/Main

~ MAIN COURSES ~

Chicken Three Ways

Our house-brined golden roasted breast of chicken with a terrine of confit’d legs,

luscious risotto with tender slices of sous-vide chicken hearts and bakeapple jus. $29

(Risotto can be prepared without chicken hearts, if you prefer.)

Tenderloin Bordelaise

Juicy tenderloin, seared to your liking with Lyonnaise potatoes, rich Bordelaise sauce. $40

Cod and Grilled Polenta

Pan seared line-caught skin-on cod loin with warm lightly pickled beets,

carrot purée and grilled herb polenta. $34

Lamb “Porchetta” Style

Seasoned, tied and roasted lamb loin and belly with decadent fondant potatoes,

and partridge berry jus. $36

* All main courses are accompanied by chef’s selection of seasonal vegetables.

Vegetarian, Vegan & Dietary Restrictions

Please advise when reserving and we will create something delicious just for you!

~ RESERVATIONS ~

Early Seatings: 6:00 and 6:30 pm Late Seatings: 8:30 and 9:00 pm

Call 579-6565

Deposit of $25 per person upon booking

(which is applied to bill at cheque time).

15% gratuity automatically added to all bills for New Year’s Eve.

Bacalao