Seasonal Musts
Cocktail
Pira
14
Ubald Distillerie’s fine rye vodka, sake, pear nectar, Camellia Sinensis’ jasmine tea, simple syrup, lime juice, and fresh sage
Appetizer
Candied Pork Belly
14
Candied pork belly served on creamy butternut squash sauce, pine nuts, Port sauce, green onion, and chives
Main Courses
Alsatian 10-inch Pizza
28
Candied pork belly, Chemin Hatley and Alfred Le Fermier cheeses, white wine onions, green onion, arugula, served on focaccia crust with a mixture of creamy ricotta, Parmesan, cream, egg, and Dijon mustard
Fettuccine with Port-Braised Flank Steak
33
Pasta sautéed in creamy butternut squash sauce, red onion, herb butter, white wine, Port-braised flank steak, toasted walnuts, Port sauce, arugula, and chives
Italian Raclette Roll
29
Dijonnaise sauce, Swiss cheese, semi-dried tomatoes, red onion, grilled smoked prosciutto, mild salami, white wine onions, La Religieuse raclette cheese (Fromagerie du Presbytère) and chives, served with Dijonnaise sauce
Dessert
Chocolate and Burnt Caramel Cake
10
Chocolate genoise, burnt caramel mousse, milk chocolate icing, and sponge toffee