Starters
Duck Rillette

Confit of Duck shredded and served with Crostini

Miniature Crab Cakes served with Remoulade

Pissaladiere
French Canape of Caramelized Onions, Capers and Anchovies

1st course
Oxtail Marmalade

Confit of Oxtails cooked in Duck Fat, Brandy, Red Wine and Port with Aromatics served with Rustic Toast and roasted Bone Marrow

2nd course
Please select from:

BLT Steak Experience
Rib-eye pan seared with Herb Butter and oven finished, Seasonal Vegetable and Hasselback Potatoes
with Gruyere Popover

Or/

New Zealand Baby Lamb Chops

Miso marinated Farm to Table Lamb Chops, pan seared served with Hasselback Potatoes and Seasonal Vegetable

Or/

Cioppino

Not straight American fare but a classic Seafood Entree with big flavors and Market available Seafood in Tomato Anise broth

Dessert
White Chocolate Bread Pudding

New Orleans style Bread Pudding served with warm Rum Sauce
Other Infomation

Good day. My influence is very straight forward working with farm to table ingredients. Very flexible with menu adjustments. Cheers, Chef Michelle

Meal for 2 on 31 December 2020