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Easter

Starters

Mussels – Spring onion pesto, garlic, shallot, white wine, grilled bread

Poutine- Short rib, beef gravy, Cheddar

Chartcutrie plate – meats, cheeses, jams. Pickled items

Pork Belly- Pickled cucumber salad-

Arugula - Radish, Grapes, Walnuts, Goat cheese, Sherry Vin

Watercress & Red Quinoa- Chioggia Beets, Orange Vin

Main Plates

Duck- Roasted Beets, purple rice, Maple, Watercress

Whole Trout- Dill, Blistered Tomato, Tri color fingerlings

Short Rib- Heirloom polenta, Garlic Scape, Tomato Vin

Bavette- King Oyster mushrooms, Sauce Au Poivre, Sweet potato & turnip hash

Seared scallops- Peas, Cavatelli, Pea cream

French Toast -Seasonal Fruit, cinnamon & sugar, Challah Bread

Buttermilk Pancake -Lime anglaise, graham cracker crumb

Baked Frittata -Chorizo, goat cheese

Endings

White Chocolate Bread Pudding -chocolate ice cream | raspberry sauce

Chocolate Mousse-milk chocolate | chocolate shavings | caramel |whipped cream

U.K. Sundae-chef’s pick ice cream | fudge | vanilla gaufrette | chocolate shavings

Olive Oil Cake-plum | pistachio ice cream

Seasonal Crisp-chef’s pick | vanilla ice cream

Chef-Partner: Zachary B Shuman

Sous chef- Matthew Kneeland

Later Event: April 23
WhistlePig Whiskey Dinner