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Chef's Tasting Menu
September 18th - 6pm
Maple cured Rainbow Trout
pickled beet , grapefruit, miso aioli
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Roasted Duck consommé
Hong Kong style compressed apples & heritage pork dumpling
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Foie gras and King Cole Duck terrine
vanilla parsnip, poached pears, candied pistachios
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Frosted grapes & chilled sake
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Sous vide Venison
roasted cauliflower, dark rum infused black berry and plum compote, pommes anna, sauce bordelaise
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Caramelized white chocolate S’mores
honey gram cracker ice cream
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