February Tasting

Sunday, February 6th from 1:00pm-3:00pm

Please note that due to the nature of this event we are unable to accommodate dish changes or dietary restrictions.


Welsh Rarebit with Green Tomato Chutney VEG
The French Savory Cream Puff!
Classic pâte àchoux dough enhanced with a variety of cheeses
Sausage Rolls VEG
Hales Ham, cheddar cheese and fluffy potatoes, deep fried and served with Chef Ryan’s curry tomato marmalade
Farmhouse Chicharrones with Cherry Bomb hot sauce
Crispy homemade pork rinds with Chef Ryan’s bright and “not too hot” hot sauce

Spiced Vegetable Chips GF, VEG
Thinly sliced root vegetables, flash fried and lightly salted

Baby Gem & Candied Walnut Salad GF, VEG
Shredded gem lettuce dressed with creme fraiche, honey and lemon dressing finished with apples, candied walnuts and crumbled Bayley Hazen blue cheese

Tomato Bread Pudding V
Zingerman’s Bakehouse bread soaked with a creamy, parmesan tomato and fine herb sauce
Served with sauteed spinach and parmesan crisps
Porchetta GF
Deboned pork loin rolled and stuffed with fennel sausage.  Served with butter roasted rosemary potatoes, honey glazed carrots and a calvados jus
Chicken Kiev 
Breaded chicken breast stuffed with garlic & parsley butter, served with crushed potatoes and a roasted tomato salad, with a light white wine sauce
Beef Rouladen
Mustard-rubbed beef rolled with bacon, onions and pickles, slowly braised in beef gravy.  Served with creamed spinach and crisp sauteed spaetzle

Hot Chocolate Bar
Chef Kieron’s decadent sipping chocolate with all the fixin’s