Mother's Day Lunch
Lunch Table d’hôte 45.
Choice of an appetizer, a main course and a dessert served with coffee or tea.
Please inform your server about any allergies or food limitations
APPETIZERS
Green pea and asparagus soup- feta, mint, focaccia croutons, clementine yogurt
New Brunswick Spring garden greens and purples- radish, fennel, beets, pickled rhubarb, blueberry, goats cheese, chickpeas, pomegranate
N.B. Halibut ceviche- watermelon, avocado, cherry tomato, cilantro, jalapeno, pickled reds, covered bridge chips
Tomatoes on toast- heirloom tomatoes, sourdough, scallion ricotta, kitchen herbs, arugula, sunflower seeds, oak barrel white balsamic
MAIN COURSES
Seared Cape Breton Steelhead Trout- almond butter crust, wild Canadian rice, spring vegetables, amaretto beurre blanc
Lavender honey glazed chicken supreme- Dijon and chorizo demi-glace, rosemary whipped potatoes, wilted kale, early harvest vegetables
Pasta primavera- spring peas, broccolini, heirloom carrots, zucchini, roasted red peppers, wild garlic pesto
DESSERTS
Caramelized peaches- frozen coriander yogurt, molasses snap crumble, black currant jelly, rose petal caramel, toasted white chocolate paint
Avant- guard Tiramisu- mascarpone mousse, espresso gelee, raw cocoa cloud, coffee-soaked sponge, mascarpone gelato
Sweet Potato brownie- burnt campfire marshmallow, “hello dolly” crust, spruce tips, peanut butter ice cream
Choice of an appetizer, a main course and a dessert served with coffee or tea.
Please inform your server about any allergies or food limitations
APPETIZERS
Green pea and asparagus soup- feta, mint, focaccia croutons, clementine yogurt
New Brunswick Spring garden greens and purples- radish, fennel, beets, pickled rhubarb, blueberry, goats cheese, chickpeas, pomegranate
N.B. Halibut ceviche- watermelon, avocado, cherry tomato, cilantro, jalapeno, pickled reds, covered bridge chips
Tomatoes on toast- heirloom tomatoes, sourdough, scallion ricotta, kitchen herbs, arugula, sunflower seeds, oak barrel white balsamic
MAIN COURSES
Seared Cape Breton Steelhead Trout- almond butter crust, wild Canadian rice, spring vegetables, amaretto beurre blanc
Lavender honey glazed chicken supreme- Dijon and chorizo demi-glace, rosemary whipped potatoes, wilted kale, early harvest vegetables
Pasta primavera- spring peas, broccolini, heirloom carrots, zucchini, roasted red peppers, wild garlic pesto
DESSERTS
Caramelized peaches- frozen coriander yogurt, molasses snap crumble, black currant jelly, rose petal caramel, toasted white chocolate paint
Avant- guard Tiramisu- mascarpone mousse, espresso gelee, raw cocoa cloud, coffee-soaked sponge, mascarpone gelato
Sweet Potato brownie- burnt campfire marshmallow, “hello dolly” crust, spruce tips, peanut butter ice cream
