MENU OPTION #2
Art Deco salad of baby romaine hearts, pancetta disk, asiago cup filled with tomato and basil concasse. Fresh parmesan shards and a lemon caper vinaigrette. Accompanied with herbed crostini.
Beef Tenderloin medallion served on truffle infused celery root puree with tri-colored pickled tear drop tomatoes, carrot bundle and fried shallots. Served in a red wine roasted garlic sauce.
Marinade and grilled tofu steak served with cauliflower puree, bright light swiss chard, quinoa and herb stuffed hothouse tomato.
Individual apple and rhubarb crisp with kawartha vanilla ice cream and a crispy apple chip garnish.
Fresh Kaiser Buns with cheese, meat platters and grilled vegetable platter.