PRIVATE DINING. chef ryan laroche

Transcription

1 PRIVATE DINING has always been the hearth, the heart, the centre of the home; where family and friends gather, and dinner guests eventually congregate. We entertain from our kitchen and host from our hearts. chef ryan laroche

2 PASSED HORS D OEUVRES RECEPTION FOUR VARIETIES Four pieces per person 28 FIVE VARIETIES Five pieces per person 35 SIX VARIETIES Six pieces per person 42 artichokes One of the oldest foods known to man, Artichokes are said to be aphrodisiacs. In 1948, a young Marilyn Monroe (then Norma Jean) was crowned Castroville s first Artichoke Queen.

3 PASSED HORS D OEUVRES POACHED ROCK SHRIMP Tostones, chimichurri FENNEL SCENTED FETA Preserved lemon, oil cured olive BIG EYE TUNA Yuzu kosho, ponzu JAMON WRAPPED FIG Aged balsamic SMOKED TROUT Beet rosti, dill, crème fraiche PIKE TOAST Pea shoot, citrus soy vinaigrette GOUGERES Boursin, tomato confit ARANCINI Champagne, parmesan CHORIZO TURNOVER Manchego, romesco CRAB HUSH PUPPY Scallion, smoked pepper aïoli PANISSE Cumin scented yogurt, golden raisin

4 A LA CARTE THREE COURSE Pre-selected soup, salad or starter choice of two entrées choice of two desserts coffee service 90 tomatoes The POMA AMORIS, or Love Apple, was brought back to Spain by Columbus when he returned from searching for the New World. FOUR COURSE Pre-selected starter pre-selected soup or salad choice of two entrées choice of two desserts coffee service 115 FIVE COURSE This tasting menu is seasonally created by Executive Chef Ryan LaRoche 125

5 CHEESE & CHARCUTERIE Selection of artisanal cured meats and cheeses grilled bread and seasonal garnish STARTERS LANGOSTINE CARPACCIO Lemon oil, autumn berries, lava salt DELICATA SQUASH RISOTTO Austrian pumpkin seed oil, sarvecchio RABBIT CROQUETTE Braised sauerkraut, spaetzle, natural jus oysters Eat oysters love longer They come in a perfect little case and require nothing but a little effort to be enjoyed. One of natures perfect little gifts.

6 WILD BOAR GOULASH Braised boar, pickled chanterelle, fried ciabatta ONION SOUP Roth case grand cru, rosemary focaccia, roasted garlic SOUP & SALADS NoMI GREENS Werp farm greens, shaved celery root, fennel cider vinaigrette SKUNA BAY GRAVLOX Fingerling potatoes, ruby red streaks shallot crème fraîche dressing ROASTED CAULIFLOWER AND BURRATA Picholine olive ravigote, white truffle oil toasted bread crumb thyme There are more than 100 different varieties of thyme. In my kitchen, it has a spot in almost every dish.

7 tomatoes The POMA AMORIS, or Love Apple, was brought back to Spain by Columbus when he returned from searching for the New World. MAINS MARKET FISH Chickpea ragoût, toasted garlic smoked tomato vinaigrette FLAT IRON STEAK Paris mushroom, cipollini onion, beef jus TJ FARMS CHICKEN Braised kale, maple sage crepinette, grits HAND CUT PACCHERI Wild mushroom bolognese, sarvecchio chesse GLAZED ROHAN DUCK BREAST Truffle honey, turnip, natural jus SIDES BRUSSELS SPROUTS Brown butter vinaigrette MARINATED BEETS Olive oil, tarragon, goat cheese gnocchi FORK MASHED SWEET POTATO Maple syrup, bourbon marshmallow YUKON GOLD POTATO PURÉE Plain, nordic creamery smoked cheddar HOUSE CUT FRITES Smoked shallot aïoli 9 BRAISED WAGYU BEEF CHEEK Celeriac, red wine, beef jus

8 PEAR BAVARIAN Hazelnut crisp, white port-poached pears, lemon caramel DESSERT FALL GRAPE TUMBLER Coconut marshmallow, klug farms grapes, coconut sorbet concord-moscato granita, basil honey WILD BOLIVIAN CHOCOLATE Honey curd, chocolate mousse, flourless sponge MANJARI CHOCOLATE CRÈME BRULEE Wild cherry bark ice milk, pan-roasted sweet cherries mascarpone cake honey bee They work their entire lives to produce sweet nectar. Buzzing around from flower to flower, I guess you could say they are the Chefs in their tiny world. TRIO OF SEASONAL SORBETS Blood orange-pineapple, pear cider, buttermilk lime ICE CREAM AND COOKIES Vanilla ice cream with chocolate graham crackers