First Course:
Choice of:
OYSTERS AND SHRIMP
(Cold poached marinated shrimp with a remoulade sauce paired with fresh oysters on the half shell with a mignonette)
OR
DUCK AND PICKLES
(House cured duck breast and duck rillettes paired with house made pickles)
OR
HOUSE SALAD
(Strawberry champagne dressing)
Second course:
Choice of:
SLOW ROASTED PRIME RIB
(Seasonal vegetables, mashed potatoes and red wine jus)
OR
PAN SEARED SALMON
(Roasted new potatoes and a corn chowder)
OR
TEA BRINED CHICKEN SUPREME
(Mashed sweet potatoes and seasonal vegetables paired with a maple cream)
Third Course:
CREME BRULEE
Chocolate pate, strawberry salsa, tarragon infused creme brulee)
