Dinners

MENU 1: FOUR COURSE

First
Wild Mushroom Soup
thyme, sherry, fried leeks

Second
Winter Spinach Salad
white Beans, pancetta, caramelized onions, preserved lemon vinaigrette

Third
Pan-Seared Bison Tenderloin
gratin potatoes, blue cheese, smoked tomato dressing

Fourth
Savoury Kitchen's Doughnut Holes
crème an glace, raspberry coulis


MENU 2: FOUR COURSE

First
Savoury’s Brunswick Stew
white beans, pork, chorizo, okra

Second
Radish and Cucumber Salad
spearmint, bib lettuce, yogurt dressing

Third
Roasted Chicken and Soft Polenta
winter vegetable succotash, extra virgin olive oil, smoked salt

Fourth
Caramel Baked Apples
cinnamon, nutmeg


MENU 3: FOUR COURSE

First
Grilled Tomato Bisque
grilled cheese wedge, chive

Second
Golden Beet and Cypress Grove Blue Cheese Salad
winter arugula, walnut vinaigrette

Third
Pan-Seared Sea Bass
fennel-mushroom ragout

Fourth
Dessert Sampler
chocolate dipped caramels, divinity, coconut macaroons, fudge


MENU 4: SEVEN COURSE

First
Salt Cod Fritter
preserved lemon compote

Second
Pierogi
duo of chard and game sausage

Third
Leek and Potato
fresh oregano, duck confit

Fourth
Grilled Apple Pears
cave-aged blue cheese, fried shallots, truffle oil

Fifth
Lapsang Souchong (smoked black tea) Iced Cream
lemon zest

Sixth
Aged and Grilled Rib Roast
brussel sprout and mushroom hash, mashed and broiled yams & Idaho potatoes,
smoked tomato sauce

Seventh
Chocolate Doughnut
espresso