Creamy risotto with sweet coldwater shrimp, sautéed shiitake mushrooms and Romano cheese finished with toasted pine nuts. No substitutions.
Roast mushroom ravioli primavera with a sundried tomato pesto served with herbed luskinikn wedge. No substitutions.
Lamb shank braised in local Breton Brewing, Sons of Hector Brown Ale spiked jus finished with aromatics and sharp local cheddar served with a shiitake risotto. No substitutions.
Certified Angus striploin hand cut and aged for tenderness served with crisp tobacco onions and a cranberry port jus.
Pan roasted chicken supreme stuffed with Asiago cheese, mango and scallions finished with a raspberry Haskap reduction.
Pan seared Pubnico, NS, haddock in a cornmeal crust finished with a sun dried tomato pesto compound butter.
Atlantic salmon glazed with a chipotle lemongrass maple syrup finished with a mandarin red onion salad.
Charbroiled beef tenderloin with a warm bacon chive marmalade and shaved Dragon's Breath blue cheese.
Cinnamon brined pork tenderloin medallions with local Glen Breton whiskey and honey roasted peaches finished with a pommery jus.
Pan seared farm raised fallow deer tenderloin with a black chery glaze.