2 new dinners added to the Schedule

Chanterelles and duck

Saturday, November 20th, 2010

Duck and Wild Mushrooms

Duck confit rice wrap with kimchee, hoisin and farm greens

Duck liver and pine mushroom pate with cloud berry jelly

Salad of pan-seared duck breast, frisee, bacon, candied pine mushrooms and blue cheese

Duck broth with Kaboucha squash, shredded duck, wild mushrooms and herbs

Duck and Porcini lasagna

Duck egg creme caramel with port poached pear

$90 / person (plus taxes)

Saturday, December 18th, 2010

English Holiday – Traditional Farm Cooking

Potted side-striped Shrimp with farm-style bread

House smoked Sockeye Salmon with a sweet sherry glaze

Local Oysters with an apple cider and lemon thyme reduction

Artisan Stilton, leek and potato soup with air-dried house bacon

Porcini and local salt crusted Prime Rib of local Beef with roasted potatoes and garden vegetables, with porcini gravy and rosemary Yorkshire pudding

Chocolate Yule Log with meringue mushrooms, vanilla english custard

$90 / person (plus taxes)

About Bill Jones

Chef, Author and Forager

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