Dinner Features / Wednesday May 13
COCKTAIL ~ BEER
COCKTAIL ~ Corpse Reviver ~ Absinthe rinse, Gin, Lillet Blanc, Amaro, Lemon Juice ~11~
BEER ~ Yellow Dog Brewing ~ Play Dead IPA ~6~
Rotating Tap ~ Honye Brewing ~ Dark Mater – Ale ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter
~6~
SOUPS
~Cream of Asparagus with Toasted Almonds and Tarragon~
~Corn Chowder with Smoked Ham~
~12~
VEGETARIAN
~Grilled Halloumi “Cacio e Pepe”~
Wild mushrooms, arugula, grilled asparagus, bell peppers fresh cracked black pepper and parmesan, sauteed in sage brown butter, served over angel hair pasta and topped with chargrilled halloumi cheese and roasted pine nuts.
~24~
SEAFOOD
~Pacific Wild Sockeye Salmon with Garlic Prawns~
Fresh salmon filet chargrilled and black tiger jumbo prawns, sautéed with garlic and white wine. Served with a brown butter cream sauce, roasted garlic mashed potatoes, grilled asparagus and zucchini.
~33~
MAIN
~Two Rivers Wild Boar Pappardelle~
Slow braised pastured boar, smoked bacon, caramelized onions, wild mixed mushrooms, garden peas, spinach, green onions. Sauteed in a light cream and red wine demi glaze and served over pappardelle pasta.
~27~
DESSERTS
White Chocolate and Raspberry Bread Pudding à La Mode
Mango and Malibu Rum Cheese Cake with Chantilly Whip
Fresh Strawberry, Rhubarb and Orange Crème Brûlée
Chocolate Molten Lava Cake, with Vanilla Bean Ice Cream
~13~