Chardonnay Steamed Black Mussels from Prince Edward Island - a quick appetizer that is very delicious featuring naturally grown mussels from nutrient rich Canadian waters. Sauté garlic, baby fennel, and shallots, then add your mussels. Saute that together for a minute and then add your Chardonnay and a little lemon juice. We finished ours with a splash of Pernod and some cherry tomatoes. Garnish a few slices of toasted baguettes and enjoy!
Pear and Butter Leaf Wedge Salad: Benton's Bacon bits, spicy Pistachio nuts, Bleu Cheese Dressing and Crumbles with a Cabernet Poached Pear.
Crab and Asparagus Soup garnished with a spicy Crab salsa.
Lobster Pot Pie - before we cooked it... Sous Chef Sheamus made excellent pie dough. He says the trick is to make it in the cooler so the butter does not melt - it turned out great!
Finished Lobster Pot Pie - Garnished with Caviar Creme Fraiche and Micro Greens
Gorgonzola Bleu Prime Beef Wellington - before cooking...
and after cooking! It turned out fantastic.
The Wellington was served with our house made Demi Glace, an oven roasted tomato, and Micro Greens.
Executive Pastry Chef Stephen Smith and his assistant Chef Juan Roa make the most amazing desserts! This is a heart shaped strawberry Napoleon with rose scented Anglaise, Sugar Rose Petals and a chocolate covered Strawberry. Perfect for sweethearts!