HOMEMADE FOCACCIA
With chef’s spread
PEI LOBSTER AND PRAWN CREPES
In a tarragon bisque
CRESPELLE
Crepes rolled with ontario ricotta and pecorino baked in light tomato sauce (vegetarian option)
SLOW COOKED BEEF SHORT RIBS
In a spiced port jus with crispy shallots
CARAMELIZED TURNIPS AND ROOT VEGETABLES
TRUFFLE WHIPPED YUKON GOLD POTATOES
ROASTED SQUASH WITH PARMIGIANO CRUMBLE\
STEAMED GREEN BEANS
APPLE OR PUMPKIN PIE
Assorted shortbread and gingerbread cookies
