Starters
Maple Glaxed Pork Tenderloin
Mustard maple balsamic sauteed pork medallions, sweet and sour cabbage, mustard seed spaetzle, maple flavoured carrot curls
Venison Carpaccio, Muskox Tartare
sliced fallow deer, peppercorn drizzle, candied yams, basil pea puree, yam strings; muskox tartare, red onion, artichoke heart
Marinated Pear Salad
cranberry maple poached pear and warmed brie, spinach and arugula greens, toasted almonds, organic dried cranberries, cranberry vinaigrette
Entrees
Turduckin
orange garlic glazed duck breast served medium, mandarin gastrique; turkey breast pot pie Bocuse; smoked mozza, proscuitto chcken cordon blue, roasted red pepper beurre blanc, mozza mashed
Bison Tenderloin, Bison Bourguignon
green peppercorn, mustard passion fruit seasoned, served medium rare, roasted parsnip leek medley, yam mashed, pinot noir stock reduction; bison bourguignon
Mediterranean Loin of Lamb, Lamb Links
sundried tomato basil seasoned lamb served medium rare with tomato gastrique, mediterranean potatoes; pomegranate, apricot, onion seasoned lamb links
The Vegetarian
lemon coconut gnocchi, jalapeno pineapple sauce, cassoulet, stacked dosai - onion, leek, shallot, padano; garlic bechamel butternut squash; basil peppercorn green pea; yogurt drizzle, shoestrings
Desserts
White Chocolate Lemon Mousse
lemon curd white chocolate light custard finished with whipped cream and raspberry sauce
Pistachio Lime Cheesecake
pistachio lime cream cheese filling baked on a pistachio crust, coconut cream sauce
Turtle Tart
Pecan filled phyllo topped with caramel and whipped cream, chocolate and caramel sauces.
