New Years Eve 2007
First Seating
Amuse bouche
Savory pot-de-creme with smoked salmon creme fraiche and tobiko caviar
Spiced maple roasted squash with creme fraiche,
buerre noisette and winter herbs
Arugula flan with balsamic jelly, candied pecans,
goats cheese and foccaccia crustini
Prosciutto wrapped monk fish with pine nut cauliflower puree,
caper walnut emulsion
and gamay reduction
Lemon honey tea and lemon balm granite
Choice of:
Sage roasted tenderloin with hazelnut crusted sweetbreads,
butternut squash ravioli
and a black winter truffle port sauce
Or
Honey and Cumin glazed organic Ontario buffalo with double smoked bacon,
roasted
sweet potato pommery mustard speatzle and a dry sherry reduction
Roasted pumpkin panna cotta with pumpkin seed brittle
and dried cranberry pinot
noir sauce
Second Seating
Amuse bouche
Duck confit, soft boiled quails egg in roasted duck
and beet consomme jelly with
truffled goat cheese
Raspberry point oysters on the half shell with English cucumber
and green mignonette
and green apple granite
Spiced maple roasted squash soup with creme fraiche,
buerre noisette and winter
herbs
Arugula flan with balsamic jelly, candied pecans,
goats cheese and foccacia crustini
Prosciutto wrapped monk fish with pine nut cauliflower puree,
caper walnut emulsion
and gamay reduction
Lemon honey tea and lemon balm granite
Choice of:
Sage roasted veal tenderloin with veal hazelnut crusted sweetbreads,
butternet squash
ravioli and a winter truffle port sauce
Or
Honey and cumin glazed organic Ontario buffalo with double smoked bacon,
roasted
sweet potato pommery mustard speatzle and a dry sherry reduction
Roasted pumpkin panna cotta with pumpkin seed brittle
and dried cranberry pinot
noir sauce
Selection of Ontario cheeses with raisin toast and
blueberry port preserve