Sample Menu
First Course
The Countryside
Sous Vide cooked country pate’, with allspice, coriander, black pepper, cherries, sauterne wine & a hint of thyme. Served with an apricot chutney, freshly baked bread, cornichons & Italian caper berries. Wine Pairing: Portteus 2015 Orange Muscat
Second Course
The Garden By The Sea
Take your time with this dish - it’s meant to make you think! Delicate diver scallops brined in salt & sugar are the star of this play on “soup & salad.” Watercress puree’ envelops the pickled onions, peanuts, plum & palm seed. And yes, the flowers are edible. Wine Pairing: Portteus 2014 Chardonnay
Third Course
The Root Cellar
Roasted & pan seared butternut squash serve as the vehicle for decadent brulee’d goat cheese, walnuts & aged balsamic glaze. Wine Pairing: Portteus 2013 Reserve Malbec/Syrah
Fourth Course
The Farmer's Table
Sous Vide cooked pork tenderloin, seared and served on top of a seasonal scape & parsley herb oil. And nestled beneath you might just find an earthy surprise. Wine Pairing: Portteus 2014 Zinfandel
Fifth Course
The Quiet Forest
Black forest flourless cake, topped with a cream cheese glaze on top of fresh cherry sorbet, a chocolate crumble and a bourbon & cacao infused bing cherry. And be sure not to miss the chocolate mint on the edge of the plate. Wine Pairing: Portteus 2013 Syrah