Amuse bouche: wild mushroom arancini
Shaved Brussels sprouts, black truffle vinaigrette

1st course: Yukon gold potato knish
Smoked trout roe, whipped creme fraiche, chives

2nd course: autumn squash raviolis
Parmesan fondue, candied spiced pumpkin seeds, fried sage

3rd course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted salsify, pearl onions, bacon lardons, sauce soubise

4th course: molten chocolate cake
Vanilla whipped cream, raspberry coulis, mint syrup
Other Infomation

Hello Joseph,
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and event needs.


Meal for 7 on 30 October 2019