Proscuitto Wrapped BC Sablefish with Caramalized Orange Drizzle on
Porcelaine Spoon
36
Mini Prawn Cocktail with Lemon Baton in Shot Glass
32
Seasonal Fall Cold Hors d'Oeuvres
Brioche with Cinnamon Roasted Duck and a Sundried Cherry Ginger Chutney 36
Crepe Cup with Mousse of Chevre and Squash dusted with Crushed Pistachios 28
Crisp Belgian Endive with Candied Walnuts, Bosc Pears and Camembert drizzled with an Aged Sherry Vin 30
Grilled Polenta with Portobella Mushrooms with a Balsamic Glaze and a touch of Gorgonzola Cheese 28 Salmon Carpacchio, Fried Capers and Bosc Pear Served with a Lemon Vin 26
Duck Croustade - Duck Confit on Puff Pastry with a Parsnip Puree and Fruit Chutney 36