New Year's Eve 

ending 2020 with a global tastebud tour 
 
1st Course
LEBANON
tabbouleh salad- parsley, mint, grape tomato, cucumber, sumac, black tahini cocoa bulgur, preserved lemon peel
2nd Course
VIETNAM
pho- vermicelli, bok choy, chili, carrot, enoki mushroom, scallion, bean sprouts, spinach, black lime, cilantro
3rd Course
FRANCE
15 day cured duck breast prosciutto- duck fat aioli, pickled mustard seed, camembert, red currant jelly, cured egg, pistachio, figs
4th Course
ITALY
house ricotta spinach and herb ravioli- pomodoro sauce, crispy pancetta, pecorino, pesto oil, black pepper, ramp dust
Main Course
EAST COAST
PEI blue dot beef, rock crab duchesses, foraged chantrelle demi, saffron hollandaise, crispy leek frites, bay of fundy salt
Or
pistachio crusted NS halibut, duck fat confit fingerlings, cognac beurre blanc, parsley oil, pickled blackberries
6th Course
MOROCCO
elderflower infused watermelon, fermented haskap kombucha, strawberry champagne granita, rhubarb ash
Dessert
GERMANY
german dark chocolate dunkel cake- coconut pecan caramel, black cherry jam, whipped espresso fudge