THE MENU 7 DAYS OF DINING WITH BIG CITY

Day 1 Menu

Breakfast

• Toasted brioche, poached egg, Sottocerne cheese Mornay sauce, atop chorizo and bell pepper hash
• resh pastries
• Seasonal fresh fruit patter

Lunch

• Duck Confit, blue corn blinis with watercress salad, Lychee & orange vinaigrette
• Macadamia nut crusted Wahoo, seared Bok Choy and Citrus thai curry sauce
• Australian Mango Pannacotta, watermelon pearls & mint syrup

Afternoon tea

• Regional Cheese Platter
• Hors d’ouevres

Dinner

• Morrel Mushroom & Truffle Risotto
• Seared Waygu Beef tenderloin, Lobster Salad, Potato Galette, Foie gras infused Demi-glace, red sorrel greens
• Flourless Chocolate Lava Torte, crème anglaise and raspberry coulis

Day 2 menu

Breakfast

• Toasted rustic French loaf, sliced tomato, poached egg& Parmesan, topped with crispy prosciutto
• Fresh blueberry muffins
• Seasonal Fruit Platter

Lunch

• Belgian Endive spears, toasted walnut , Frisee, Micro Roquette and gorgonzola salad
• Grilled Lamb skewers & Arugula greens, yam chips, Lemon and olive oil vinaigrette, accompanied with cucumber & mint yogurt
• Strawberry Margarita sorbet, lime segment &fresh strawberries, orange zest

Afternoon tea

• Banana Maple Walnut bread
• Hors d’ouevres

Dinner

• Cioppino style Mussels, served with grilled garlic buttered foccacia, family style
• Salmon pinwheel atop a warm potato, double smoked bacon and leek salad, fried leek julienne
• Red Plum Clafoutis served with Crème anglaise

Day 3 menu

Breakfast

• Toasted Croissant, fresh cut salsa, fried egg and goats cheese
• Fresh Pastries
• Seasonal fruit platter

Lunch

• Salad of Beet, honey balsamic glazed figs, crispy pancetta discs with a roasted shallot vinaigrette, pepper cress micro greens garnish
• Grilled Albacore tuna, wonton crisps and avacado salad with olive oil poached orange segments
• Cointreau macerated field berries, ginger tuille, crème fraiche mousse

Afternoon tea

• Regional Cheese& Antipasto Platter
• Hors d’ouevres

Dinner

• Roasted butternut Squash soup, Lobster meat, crème fraiche & scallion garnish
• Cabernet braised Beef Shortribs with own reduction, Parsnip puree and curled parsnip chips, French Green bean bundle
• Lemongrass infused Crème Brulee

Day 4 menu

Breakfast

• Seared cheddar corn bread, Smoked Salmon, poached egg, shaved onion, capers with a St. Andre cream topped with peeled asparagus
• Fresh peach, pecan& cream cheese muffins
• Seasonal fruit platter

Lunch

• Vine ripened tomato, Grilled red onion & Sunflower sprouts topped with boursin cheese, red wine & mustard vinaigrette
• Steelhead Trout tartar, apple and jicama julienne, ginger & Shiso leaf vinaigrette, served with Taro Chips
• Prickly pear sheared ice and fresh gooseberries, Vanilla bean tuille

Afternoon tea

• Caremelized Orange Polenta upside down tart
• Hors d’ouevres

Dinner

• Buffalo Carpaccio, Parmesan crisp, capers, arugala, Extra Virgin olive oil drizzle
• Grilled Veal Chop, Trio of potato Terrine, baby patty pan squash salad White Pepper Demi-Glace garnished with Shaved White Truffles
• Trio of Lemon Egg, Lemon sorbet and a lemon tuille

Day 5 menu

Breakfast

• Buttermilk Biscuit, Shaved ham, poached egg and Tarragon Hollandaise garnished with crispy shallots
• Fresh Pastries
• Seasonal fruit platter

Lunch

• Cured Salmon gravalax, cucumber, teardrop tomatoes, olives and mizuna salad with a tangy citrus leaf vinaigrette, garnished with a quails egg
• Spice crusted Chilean Seabass, Moroccan cous cous, fig & date syrup, chive oil
• Decadent Truffle Honey Ice Cream

Afternoon tea

• Regional cheese platter
• Hors D’ouevres

Dinner

• Seared scallops, Lentils du Puy, yellow beet puree, warm black peppercorn and bacon vinaigrette
• Congac marinated Lamb ribeye, chive gnocchi, white and green asparagus served with a smoked tomato coulis and simple lamb demi- glace
• Milk Chocolate Ganache Tart, caramel drizzle

Day 6 menu

Breakfast

• Toasted sourdough, grilled Canadian back bacon, truffle scrambled eggs, classic Hollandaise
• Fresh cinnamon rolls
• Seasonal Fruit Platter

Lunch

• Grilled Andouille sausage, oven dried tomato and mizuna salad with caramel crusted pecans and brie.
• Linguini with prawns, roasted baby fennel, tomato concasse, capers, dill and white wine lemon butter sauce
• White chocolate & Whisky pot au crème, whipped cream, candied orange peel

Afternoon tea

• Brown Sugar Pecan sticky Buns
• Hors D’ouevres

Dinner

• Celery Root and Leek Soup, celeriac chips and butter candy croutons
• Rack of Wild Boar, maple glazed roasted root vegetables,Yukon Gold potato puree, thyme infused demi-glace
• Duo of Summer Peach Semifreddo topped with pistachio brittle and peach cobbler with Tahitian vanilla Ice Cream

Day 7 menu

Breakfast

• Yellow corn cake, avocado salsa, poached egg , Hollandaise sauce topped with chive and black pepper crusted bacon
• Fresh pastries
• Seasonal Fruit Platter

Lunch

• Pan seared herbed Polenta galette topped with wilted spinach, Roasted Chantrelles, artichoke hearts &micro greens salad
• Grilled Quail, seared Foie gras, Roasted apple and Frisee salad, candied cherry and winter truffle vinaigrette
• Grey goose and key lime frozen Martini

Afternoon tea

• Regional Cheese& Antipasto Platter
• Hors D’Ouevres

Dinner

• Duo of Smoked Salmon & tartar of Salmon, Potato Croquette, fresh Horseradish Crème Fraiche, micro watercress salad, Caviar garnish
• Bison Medallions, Grainy mustard Speatzle, glazed baby carrots, garlic confit, Demi-glace and fried sorrel leaf garnish
• Coconut Palm Sugar cheesecake, Passionfruit compote, caramel dom