Menu for Friday, March 24th

SMALL PLATES

Local Cod Popper
With Piquillo Coulis 

Arancino Alla Milanese
Rice saffron croquette with parmigiano cream

Spring Vegetable Tartelette 
Whipped goat cheese & fine herbs

Radicchio & Jasper Hill Blue Cheese Salad
with cara cara orange segments 

Ricotta Gnocchi
with pancetta and shitake mushrooms

Tataki de Boeuf
Blond miso and black sesame seeds

Jolie Lobster Brioche
Maine Lobster, lemon juice and fresh herbs, +$4

Le Plat du Fromage
Selection of cheeses

DESSERT PLATES

Red Berry Tart
with pastry cream

Mignardise
A trio of bite sized desserts

Chef, Nadia Michaud