culinary art exhibit (intimate chef-led dinner)

 

"spring has sprung"

friday, may 26/17, 6:30pm - end (dinner served at 7:30 sharp)

for this evenings event, join Matthew Ness, the chef as his 4-course menu explores the slow arrival of the harvest season.  Each course is paired with a carefully selected wine tasting.

 

the menu

 

wild mushroom puff pastry vol au vent, buttered asparagus, glazed pork belly, sauce maltaise, parmesan

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seared scallop, fiddleheads, peas, radish,

cauliflower purée, pickled ramp vinaigrette

~

duck confit, braised du puy lentils, french beans,

port and cherry gastrique, bitter greens, hazelnut

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beetroot and vanilla bean panna cotta, rhubarb compote, candied walnuts, white chocolate cake, macaron

 

price per person = $87.50 plus hst.