Rotating Menu
Week One:
Roast Duck with Lemon - duck roasted with lemon-pomegranate-cinnamon glaze, served by the quarter
Oxtail Soup - onion, parsnip, carrot, parsley and sage, topped with Solz cheese
Trout Wrapped in Bacon - whole rainbow trout stuffed with lemon and rosemary, wrapped in bacon, grilled crispy
Roasted Root Vegetables - carrots, parsnip, turnips, and potatoes
Iced Blueberries in Sweet Cream
Week Two:
Rack of Venison - slow roasted in a blackberry-red wine & spice marinade
Mushroom Stew - variety of wild mushrooms, onion, thyme, and sage
Caramelized Salmon - braised with tomato, ginger, garlic, shallot, chili, and black pepper, served with rice
Spiced Squash - squash roasted with maple and allspice
Baked Apples - tart green apples stuffed with winter-spiced cherries & brown sugar
Week Three:
Honeyed Chicken with Currants - roasted with butter and honey, stuffed with apples, served by the quarter
Mutton & Roots in Onion & Ale Broth - carrots, parsnips, burdock, celeriac, horseradish
Red Snapper in Banana Leaves - snapper and lemongrass with coconut rice wrapped in banana leaves, grilled
Fiddlhead Ferns - roasted with butter and lemon
Stewed Plums over Ice Cream - plums boiled in honey, red wine, and cinnamon, served hot over vanilla ice cream
Week Four:
Roast Beef and Leeks - beef roasted over leeks, carrots, onions, and herbs
Stewed Rabbit - onion, carrot, and cabbage in an ale broth
Baked Mackerel - mackerel, parsley, dill, lemon, and olive oil, wrapped in parchment
Onions in Gravy - roasted sweet onions served in a rich beef gravy
Roasted Chestnuts - chestnuts roasted in brandy, honey, and cinnamon
Staples
Select Cheeses with Stone Fruit
Foraged Salad
Breads - crusty white, black rye, or oatbread
Scones with butter and rose petal jelly