Table d’hôte Menu- Oct 6

Dinner

*$32/person  
*$50/person with Flight of Wine 

Amuse Bouche

Student's Weekly Creation

First Course

Pan-Seared Scallops 
cauliflower purée | spinach | watermelon radish

or

'Zihang' Salade
chicken  | tiger prawn | ponzu  | carrot  | green pepper

Palate Cleanser

Student's Weekly Creation

Second Course

Braised Beef Short Ribs
lyonnaise potato | parsnip  |  broccolini | red wine reduction

or

Smoked Seared Coho Salmon
lorette potato | beet | asparagus | dill cream | salmon skin 'tuile'

Third Course

Chocolate Mousse Cake
oat streusel | cherry compote

or

Lemon  Olive Oil Cake
thyme shortbread | raspberry coulis | brown butter tuile


Flight of Wine

First Course

Kettle Valley Chardonnay 2017 (3oz)

or

Sartori Pinot Grigio 2018  (3oz)

Second Course

The Ned Pinot Noir 2017 (3oz)

or

Ken Forrester Petit Pinotage 2019  (3oz)

Third Course

Taylor Fladgate 10 Year Old Tawny Port  (2oz)