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Monday through Thursday.
3 Course $28 per person
| 1ST COURSE |
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Organic Loch Duart calmon carpaccio |
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with lemon, crème fraiche, cucumber, egg, capers & crostini |
Butter ’laitues’ salad |
with bartlett pears, candied walnuts, watercress, & roaring forties blue |
Heirloom tomato salad |
arugula, feta cheese, basil, olive oil & balsamic |
Smooth leek & potato soup |
with parsley, chives & truffle oil |
Baked Laura Chenel Goat Cheese |
with basil pesto, tomato, concassee & pinenuts |
Grilled Local Calamari |
with honey spice, flageolet, lemon zest & arugula |
Steamed Prince Edward island mussels |
with garlic, white wine, parsley & grilled bread |
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