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Food & Drink
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2021-11-10
From our President & CEO
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EXPERIENCE THE DIFFERENCE
CHOCOLATE PEANUT BUTTER STAINED-GLASS BARS
SPARKLING TRIPLE CHOCOLATE THUMBPRINTS WITH RUBY CENTRES
BLACK KALE CAESAR WITH ROASTED SWEET POTATOES & CHICKPEAS
MUSHROOM & TOFU LARB
CLASSIC LATKES WITH TOMATO-HARISSA CHUTNEY
SALT-CRUSTED SALMON WITH BROWN BUTTER VINAIGRETTE
APPLE & RICOTTA BLINTZ CAKE
ITALIAN-INSPIRED MUSHROOMS ON TOAST
BUTTERY LEMON CHICKEN OVER WHIPPED LENTILS
CARROT & PISTACHIO GALETTE WITH LABNEH & CARROT TOP ZHUG
SHORT RIB & BONE MARROW PIE
COD & CHORIZO PITHIVIER WITH KALE
CHEATER GRAVY
BEEF GRAVY WITH SHIITAKES & TRUFFLE OIL
TROPICAL PAIN PERDU
HOLIDAY CHICKEN & WAFFLES
STRAWBERRY-ROSE SUFGANIYOT WITH CARDAMOM SUGAR
From the chef’s kitchen PANAMANIAN TAMALS
BLUE CORN, PUMPKIN & WALNUT PANCAKES
CHICKEN DUM BIRYANI
BLACK COCOA SHORTBREADS
SPICY BLACK BEAN HOT COCOAS
MUSHROOM TARTLET TATINS
MINI TOSTADAS WITH PULLED CHICKEN & PINEAPPLE
BAKED HAM WITH GINGER MUSTARD GLAZE
SHEET-PAN HAM & EGG TOASTIES
WHAT TO SERVE
PARMESAN-CRUSTED STRIP LOIN ROAST WITH PORT GRAVY
ROAST BEEF & BARLEY VEGETABLE SOUP
BROWN-ALE-BRAISED LAMB SHANKS
WHAT TO SERVE
BROWN ALE LAMB POUTINE
CHILI-CITRUS-BRINED ROAST TURKEY
ALL-IN-ONE ROASTED ROOT VEGETABLES
LEFTOVER-TURKEY CORNMEAL COBBLER
GINGERBREAD SNAP BISCOTTI
DRIED FRUIT BRANDY COMPOTE & GREEN APPLE PHYLLO CIGARS
CHOCOLATE ALMOND ROCHERS
CLASSIC TURKEY GRAVY
CHARCUTERIE CHALET
SWEET & SALTY LOG CABIN
WHAT TO SERVE
CHAMPAGNE, CAVIAR & WAFFLE SOLDIERS
COLD-INFUSION-INSPIRED MULLED WINE
Vital veggies
WHISKY & SAFFRON SOUR
HOT CHOCOLATE BAR WITH MARSHMALLOW MERINGUE
GINGERBREAD TREE CAKE
MARASCHINO & NUT TART
ORANGE STOUT SPICE CAKE
SHRIMP & TOFU SESAME NOODLES
HAM, CRANBERRY & SWISS PINWHEELS
CINNAMON SUGAR DOUGHNUT BITES
ROOT PURÉE WITH CRISPY GARLIC & SHALLOTS
LEFTOVER CHEESE BOARD SAVOURY PALMIERS
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