Prix Fixe

 

Four-Course, $49

 

First course

 

Spring Salad 

Salad of spinach and spring greens with strawberry, Chevre, red onion, toasted pine nuts, and poppy, lime vinaigrette

Second course

Fettuccine Carbonara 

Woodlawn-made fettuccine tossed with egg, Reggiano, bacon, and parsley

 

or

Ravioli  

House-made spinach ravioli tossed with pesto, asparagus and green peas

Main Entree 

Fillet of Trout 

Manitoulin Island trout, panko-apricot crust, spinach risotto julienne of veg.

or

Pollo Arrosto Ripieno 

Roasted supreme of chicken breast, with pork and sage stuffing, demi-glace, fresh vegetables, and brown butter roasted fingerling potatoes 

Dessert

Chocolate Raspberry Tartuffo

or

Vanilla Creme Brulee

 

Tax extra.

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