Charentais Melon and Mario Pingue’s Prosciutto

Duck Siu Mai with Braised Shiitakes

Niagara Proscuitto, Rabbit Rillette, Wild Boar Pate, Lamb & Apricot Terrine

Plating charcuterie platters

Citrus Cured Wild Salmon, Chive Blini, Meyer Lemon Creme Fraiche

Boneless Chicken Wings with Vanilla Pear Puree

Warm Gougere with Monforte’s Goat Cheese & Tomato Confit

Duo of Chocolate: Callebaut Molten Chocolate Cake with Crème Anglaise Chocolate Mousse with Spiced Chestnut Soup

Duo of Chocolate: Callebaut Molten Chocolate Cake with Crème Anglaise Chocolate Mousse with Spiced Chestnut Soup

Tete de Moine, Apple Gelee, Spiced Poached Pears

Duo of Yukon Gold Potatoes

Yukon Gold Gnocchi with Butternut Squash & Sage Foam

Yukon Gold Potato Risotto with Pancetta, Kind Oyster Mushrooms and Mushroom Jus

Duo of Jerusalem Artichokes

Printed menus for every occasion

Parting gift of “Stubbe” Pear William truffles

Homemade Sea Salt Caramel Ice Cream

Chocolate Banana Bread Pudding and Mini Apple Pie

Duo of Cumbrae’s Beef: Red Wine Braised Beef Short Ribs and Grilled New York with Celery Root Puree, Heirloom Carrots & Bordelaise Sauce

Crispy Black Bass with Roasted Beets, Celery Root Confit & Meyer Lemon Emulsion

Caramelized Cauliflower and Herb Salad

Citrus Cured Wild Salmon with Pickled Wild Leeks