NEW YEAR’S DINE-IN MENU 2021
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Amuse Bouche
SPICE CURED BEEF BRISKET TARTARE
smoked aioli | horseradish | rye crisp
(V: roasted beet “tartare”)
BUTTERMILK BISCUITS
maple butter
First Course
JERUSALEM ARTICHOKE SOUP
smoked scallops | pork belly | parsnip |
virgin sunflower oil
TWICE BAKED RANCHER ACRES
GOAT CHEESE SOUFFLÉ
poached valley pear | spicy walnut compote |
pickled red onion | arugula | maple
buttermilk dressing
LAMB SHANK, SWEET POTATO,
& RAISIN EMPANADA
chimichurri | kohlrabi microgreen salad
(V: Black bean, bell pepper, sweet potato
& charred corn)
Main Course
MISO COD FILLET
lobster wonton | Hutten’s winter vegetables |
consommé | tempura fried cabbage
BRAISED BEEF SHORT RIB ON THE BONE
buttered mash | cortoni verde | Barolo jus
(V: Eggplant au poivre)
CONFIT OF QUEBEC DUCK
root vegetable pave | squash velouté | brown
butter mushrooms & parsley | haskap berry |
sauce périgueux
Dessert Course
“BLACK FOREST” DARK CHOCOLATE TART
toasted kirsch marshmallow | cherry
COCONUT MANGO MOUSSE CAKE
lime leaf buttercream | passionfruit
Mignardise
TRUFFLE & SHORTBREAD