ENTREES

Beef

Filet – with goat cheese mashed potatoes, charred broccolini,
red wine mushroom demi-glace
Hangar Steak – with black garlic, truffle hollandaise, duck fat roasted fingerling potatoes, butter poached asparagus

Pork

Cuban Style Pork Shoulder – mojo braised pork shoulder with black beans,
yellow rice, fried plantains
Braise Pork Cheek Fricassee – with cannellini beans, white wine, cream,
wild mushrooms, tarragon sauce
Pork Tenderloin – with black garlic and trumpet mushroom demi-glace, roasted baby red potatoes, grilled summer veg and herbs
Cassoulet with Duck – with cannellini beans
Croque Monsieur – ham and gruyere cheese, cheese sauce, topped with fried egg, bistro truffle fries

Salmon

Togarashi Crusted Salmon – with duck fat fingerlings, roasted carrots
and Brussel sprout, quinoa pilaf
Grilled Salmon – with lentils du puy, lemon butter fennel burre blanc sauce, roasted baby carrots
Pan Seared Salmon – with red wine demi-glace, black garlic mashed cauliflower,
butter poached haricot vert

Chicken

Provencal – with rice pilaf, roasted carrots, provencale sauce
Coq au Vin – with roasted potatoes, carrots, peas and cipollini onions, red wine demi-glace
Poulet a la Crème – Pan roasted chicken thighs, white wine tarragon trumpet mushroom cream
sauce, with rice pilaf, roasted vegetables
Chicken Fricassee –  white wine, cream, wild mushrooms, tarragon sauce, with rice pilaf,
Chicken Cacciatore – Hunter’s style tomato based sauce, white wine, capers with roasted garlic mashed potatoes, charred broccolini,
Chicken Marsala – with goat cheese mashed potatoes, roasted vegetables, marsala cream sauce

Pasta

Wild Mushroom Ravi’s – with truffle brown butter sauce
Kombucha Gnocchi – with black garlic brown butter and sherry sauce

Vegetarian

Curry Roasted Cauliflower Steak – with Thai quinoa stir fry, charred cabbage,
carrots, kimchi peanut sauce
Spinach and Artichoke Cakes – with kabocha puree, fried leeks, balck garlic aioli sauce
Wild Mushroom Ravioli- with truffel brown butter thyme sauce
Kabocha Gnocchi – with black garlic brown butter sherry sauce, toasted walnuts