General News · 22nd March 2019
eric
Our next dinner in the series, prepared by Heidi Gerard, takes place on Thursday, March 28th.
Appetizer: squash, saffron, and orange soup with creme fraiche and caramelized pumpkin seeds
Main: baked salmon and leeks with lemon sage browned butter; puree of pale roots simmered in milk; carrot and beetroot salad with citrus vinaigrette
Dessert: cheesecake with blueberry compote and roasted walnut crumble
Beer and wine available for purchase with meal
$33 adults / $20 kids
Seatings at 5:30 and 7:30
Call -8577 for reservations by Wednesday, March 27th