SAMPLE MENUS January 2012 - offering a $45.00 Prix Fixe 3 Course Menu only DINNER Soup prepared daily with seasonal ingredients $8 Mixed green salad champagne vinaigrette $8 Fried cod fish cakes gribiche sauce $10 Green pea ravioli long pepper scented milk foam, bacon lardons, mushrooms, penny royal mint $12 BBQ quail with sautéed hispy cabbage, pinenuts & chorizo sausage $14 Scallop cappelini pan seared scallops with saffron cappelini, basil pesto, tomato, pine nuts $16 Charcuterie a selection of imported and in house made cured meats & terrines $18 Pan seared foie gras & venison loin puff pastry, poached peaches, cinnamon basil $22             Herb barley risotto oyster mushrooms, swiss chard, parmesan reggiano cheese $18 Pickerel fillet apple chive vinaigrette, beluga lentils & quinoa pilaf $22 Berkshire pork tenderloin maderia sauce, seasonal vegetables & fingerling potatoes $24 Roast duck breast cherry tobacco glaze, seasonal vegetables & fingerling potatoes $26 Leg of Lamb juniper red wine sauce, seasonal vegetables & fingerling potatoes $28 Roast AAA beef rib eye red wine veal glaze, seasonal vegetables & fingerling potatoes $32              3rd Course Apple crumble cinnamon basil ice cream $8 Vanilla crème brûlée $8 Chocolate brownie, ginger walnut ice cream $8 Cheese -  Daily selection - 35 grams $8 each additional selection $5.00