New Years Eve 3 Course Dinner for 2. December 30-31st.

PLEASE NOTE! This dinner is not served hot it is “heat and serve”. SOME ASSEMBLY REQUIRED! Detailed heating and serving instructions will be provided at pick up.

Course 1

Duck, pork and foie gras terrine• Quince and wine poached pear preserve• House pickles and beer mustard• Sourdough bread

Course 2

Seaweed cured Albacore tuna• Sea buckthorn puree• Horseradish and kohlrabi sauce• Pickled mustard seed• Watermelon radish

Course 3

Bison Striploin• Caramelized shallot and lobster mushroom butter• Truffle potato puree• Sherry braised turnips• Morel Jus

Allergens: Gluten (sourdough bread and beer mustard)