November 15th, 2022
1st Course
Duck Confit Wonton with Duck Consommé Shooter
2nd Course
Seafood Sausage with Pea Purée and Jardinière
3rd Course
Red Cabernet and Shallot Sorbet
4th Course
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels served with creamy butternut squash, sautéed mushrooms, and honey-ginger aronia berry reduction
5th Course
Goat’s Milk Yogurt Orange Panna Cotta, Hibiscus Soup, Cranberry Meringue and Rosewater Gelée
