SPRING/SUMMER
3 Course
Grilled U10 Scallop
Pork Belly Confit, Parsnip Purée, Pickled Carrot, Celery, Potato Crisps, Plum Sake Jus
Brome Lake Duck Breast
Confit Leg Pavé, Baby Turnip, Cardamom, Cinnamon, Caramelized Apple, Anise Jus
Financier & Almond Brittle
Baby Carrot Gelée, Lemon Tarragon Emulsion, Sweet Corn Ice Cream